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Confetti Pork Chops Recipe

Confetti Pork Chops Recipe

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. YIELD:4 servings


  • 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


  • 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.

Nutritional Facts

1 each: 279 calories, 9g fat (3g saturated fat), 63mg cholesterol, 335mg sodium, 25g carbohydrate (0 sugars, 6g fiber), 26g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 vegetable.

Reviews for Confetti Pork Chops

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sonygirl100 User ID: 1671566 29906
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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