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Confetti Pork Chops Recipe
Confetti Pork Chops Recipe photo by Taste of Home

Confetti Pork Chops Recipe

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When time is tight, Joan Rose of Langley, British Columbia depends on this fast-to-fix pork chop dish flavored with marjoram. "A helping of this casserole, with its bright blend of vegetables, looks beautiful over a bed of fluffy white rice," she notes.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 4 servings

Ingredients

  • 1 large onion, halved and sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1 tablespoon stick margarine
  • 1 can (28 ounces) no-salt-added tomatoes, drained and chopped
  • 1 cup frozen corn, thawed
  • 1/2 teaspoon dried marjoram
  • 4 boneless pork chops (1 pound), trimmed
  • Hot cooked rice, optional

Nutritional Facts

One serving (calculated without rice) equals 279 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 355 mg sodium, 25 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.

Directions

  1. In a large nonstick skillet, saute onion and peppers in margarine until tender. Stir in tomatoes, corn and marjoram; mix well. Cook 5 minutes longer or until heated through. Pour vegetable mixture into an ungreased 9-in. square baking dish; set aside.
  2. In the same skillet, brown pork chops for 2-3 minutes on each side. Arrange over tomato mixture. Cover and bake at 350° for 15-20 minutes or until meat juices run clear. Serve over rice if desired. Yield: 4 servings.
Originally published as Confetti Pork Chops in Quick Cooking March/April 2001, p55

Nutritional Facts

One serving (calculated without rice) equals 279 calories, 9 g fat (3 g saturated fat), 63 mg cholesterol, 355 mg sodium, 25 g carbohydrate, 6 g fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.

Reviews for Confetti Pork Chops(1)

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MY REVIEW
Reviewed Nov. 3, 2009

I like the recipe. But neither my husband or daughter cared for it. It has a Salisbury steak taste.

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