Ingredients
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2 cups frozen corn
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2 cups diced frozen hash browns
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2 teaspoons chili powder
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1/8 teaspoon crushed red pepper flakes
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1 teaspoon olive oil
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1/4 teaspoon black pepper
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1/4 cup monterey jack cheese, shredded
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4 boneless pork loin chops, about 3/4 inch thick
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1 (14 1/2 ounce) can diced Italian-style tomatoes, drained
Instructions
- 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.