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Confetti Pork Chops

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


  • 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


  • 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.
  • 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.

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