Spicy Pork Chop Casserole

Spicy Pork Chop Casserole

Nonstick cooking spray 2 cups frozen corn 2 cups frozen diced hash brown potatoes 1 can (14 1/2 ounces) diced low-sodium tomatoes 2 teaspoons chili powder 1 teaspoon dried oregano leaves 1/2 teaspoon ground cumin 118 teaspoon crushed red pepper 1 teaspoon olive oil 4 boneless pork loin chops, fat removed (12 ounces total) 1/4 teaspoon black pepper 1/4 cup (1 ounce) shredded reduced- fat Monterey Jack cheese (optional)

1. Preheat oven to 375*. 2. Lightly spray 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; stir to combine. 3. Spray 8X8X2-inch baking dish with cooking spray. Place corn mixture in dish. 4. Wipe cooled skillet clean with paper towel. Add oil and pork chops to skillet. Cook pork chops over medium-high heat 2 minutes on both sides, Remove pork chops; place on top of corn mixture in baking dish., Sprinkle with 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.

Makes 4 servings (1 chop and 3/4 cup mixed vegetables)

Exchanges: 2 starch, 3 (VL) Meat, 2 1/2 veg Per serving: cal 399, fat 11 g, sat fat 4 g, carb   43 g, prot 34 g, chol 74 mg, sod 666 mg, fib 4 g

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 * Catsrecipes Y-Group