Mexicali Pork Chop Casserole - cooking recipe

Ingredients

1 Tbsp. unsalted margarine
1 large yellow onion, halved and sliced thin
1/2 medium-size green pepper, cored, seeded and cut in 1-inch squares
1/2 medium-size sweet red pepper, cored, seeded and cut into 1-inch squares
1 (1 lb.) can low sodium tomatoes, drained and chopped
1 c. frozen corn, thawed and drained
1/4 tsp. dried marjoram, crumbled
4 lean pork chops (about 1 lb.), trimmed of fat

Preparation

Preheat oven to 350\u00b0.
Melt margarine in heavy 10-inch skillet over moderate heat; add onion, green pepper and red pepper and cook, uncovered, about 5 minutes.
Add tomatoes, corn and marjoram; raise the heat to high and cook, uncovered, 5 minutes longer.
Transfer to ungreased shallow 1 1/2-quart casserole or 9-inch pie plate.