Recipe by Jazzy'sNamma
Wonderful combination of pork chops, potatoes, corn and seasonings. Out of a cookbook of my mom's.
Top Review by vrvrvr
What a terrific dish! We loved it! I didn't have frozen hash browns, so I used some pre-boiled russets that I diced. I also used more than 1 tsp. olive oil for browning the chops. Any that was left in the skillet I just poured over the casserole and put in the oven to bake. Also I didn't have monterey jack cheese, but cheddar was a fine substitute. This tastes so good; the potatoes took on a great smoky taste from the spices. The chops were tender and full of flavor. (I put garlic salt on my chops before sauteeing.) We enjoyed this dinner on a cold, rainy night with crusty bread and salad. Deeeeelicious!
- 2 cups frozen corn
- 2 cups diced frozen hash browns
- 1 (14 1/2 ounce) candiced Italian-style tomatoes, drained
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon crushed red pepper flakes
- 1 teaspoon olive oil
- 4 boneless pork loin chops, about 3/4 inch thick
- 1⁄4 teaspoon black pepper
- 1⁄4 cup monterey jack cheese, shredded
Directions See How It's Made
- Preheat oven to 375 degrees.
- Lightly spray nonstick skillet with cooking spray.
- Add corn, cook over medium high heat for 5 minutes or until corn begins to brown.
- Add potatoes, cook and stir for 5 more minutes or until potatoes begin to brown.
- Add tomatoes, chili powder, oregano, cumin and red pepper; stir until well mixed.
- Lightly spray 8x8x2 baking dish with cooking spray. Pour corn mixture into dish.
- Add oil and pork chops to skillet. Cook pork chops over medium-high heat until brown on one side.
- Remove pork chops and place browned side up on top of corn mixture.
- Sprinkle with pepper.
- Bake uncovered 20 minutes or until meat is barely pink in center.
- Sprinkle with cheese.
- Let stand 2-3 minutes.