2 Tablespoons Butter
1 Onion, Thinly Sliced
1 Green Bell Pepper, Chopped
1 Red Bell Pepper, Chopped
1 (14.5 Ounce) Can Diced Tomatoes With Green Chile Peppers
1 Cup Whole Kernel Corn
4 Thick Cut Butterflied Pork Chops
Preheat oven to 350 degrees F (175 degrees C).
Melt 1 tablespoon of the butter or margarine in a large skillet over medium heat. Add the onion, green bell pepper and red bell pepper and saute for 5 minutes. Add the tomatoes and corn and saute for 5 more minutes. Pour this mixture into a 9x9 inch baking dish.
Melt the remaining butter or margarine in the same skillet over medium heat. Add the pork chops and saute for 2 minutes per side, then place the chops in the baking dish over the vegetable mixture and cover with aluminum foil.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Save by using Fresh White Onions and Bell Peppers.
Prices Valid March 4, 2012 to March 10, 2012
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