Mexican Pork Chops (6 WW Points) Four 4-ounce boneless pork loin chops 1 green bell pepper, seeded and chopped 1 onion, chopped One 14-1/2 ounce can stewed tomatoes 2 cups fresh or thawed frozen corn kernels 1/2 cup salsa 1-1/2 teaspoons dried oregano 1/2 teaspoon ground cumin
Preheat the oven to 350 degrees. Spray a large nonstick skillet with nonstick cooking spray; heat. Add the pork and brown 2 minutes on each side; transfer to a 3-quart casserole. Spray the same skillet with more nonstick cooking spray. Add the pepper and onion; cook, stirring as needed, until softened, about 5 minutes. Add the tomatoes, corn, salsa, oregano and cumin; cook, stirring as needed, until heated through, about 2 minutes. Pour the corn mixture evenly over the pork. Bake, covered, until the pork is tender, about 45 minutes. Makes 4 servings: Per Serving: 286 Calories, 8g Total Fat, 2g Saturated Fat, 67mg Cholesterol, 230mg Sodium, 27g Total Carbohydrate, 6g Dietary Fibre, 28g Protein, 72mg Calcium. Serving Provides: 1 Bread, 1 Fruit/Vegetable, 3 Protein/Milk " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
