Spicy Pork Chop Casserole
Bake Time 20 minutes
Prep Time 15 minutes
Makes 4 servings
|Nonstick cooking spray|
|2||cups frozen corn|
|2||cups frozen diced hash brown potatoes|
|1||can (about 14-1/2 ounces) diced tomatoes with basil, garlic and oregano, drained|
|2||teaspoons chili powder|
|1||teaspoon dried oregano|
|1/2||teaspoon ground cumin|
|1/8||teaspoon red pepper flakes|
|1||teaspoon olive oil|
|4||boneless pork loin chops (about 3 ounces each), cut about 3/4 inch thick|
|1/4||teaspoon black pepper|
|1/4||cup (1 ounce) shredded reduced-fat Monterey Jack cheese (optional)|
- Preheat oven to 375°F.
- Lightly spray large nonstick skillet with cooking spray. Add corn; cook and stir over medium-high heat about 5 minutes or until corn begins to brown. Add potatoes; cook and stir about 5 minutes more or until potatoes begin to brown. Add tomatoes, chili powder, oregano, cumin and red pepper flakes; stir until blended.
- Lightly spray 8x8x2-inch baking dish with cooking spray. Transfer corn mixture to prepared dish.
- Wipe skillet with paper towel. Add oil and pork chops to skillet. Cook pork chops over medium-high heat until brown on one side. Remove pork chops; place browned side up, on top of corn mixture in baking dish. Sprinkle with black pepper. Bake, uncovered, 20 minutes or until meat is juicy and barely pink in center. Sprinkle with cheese, if desired. Let stand 2 to 3 minutes before serving.
|Serving Size:||1 pork chop with 1 cup vegetable mixture|
|Saturated Fat||4 g|
|Total Fat||11 g|
|Calories from Fat||25 %|
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