Pork Chop Casserole
2 Tbsp/ olive oil, divided
2 cups fresh or frozen corn
2 cups frozen diced hash brown potatoes
1 can (14 oz.) diced tomatoes with basil, garlic and oregano
2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1/8 tsp. red pepper flakes
4 boneless pork loin chops, cut about 3/4 inch thick
Preheat oven to 375 degrees. Coat an 8-inch square baking dish or 2 quart casserole with cooking spray
Heat 1 Tbsp. olive oil in large nonstick skillet. Add corn. Cook and stir over medium high heat 5 minutes or until corn begins to brown. Add potatoes. Cook and stir 5 minutes or until potatoes begin to brown. Stir in tomatoes and seasonings. Transfer to prepared baking dish.
Heat remaining 1 Tbsp. oil in skillet over medium high heat. Add pork chops; cook until browned on one side. Place browned side up on top of corn mixture in baking dish. Sprinkle with black pepper, if desired. Bake 20 minutes or until pork is barely pink in center.
Let stand 5 minutes before serving. Serves 4.
Southwestern
Meatloaf
(gluten free)
1 pound ground beef or turkey
1/2 cup finely chopped onion
1/2 cup cornmeal
1/4 cup chopped cilantro leaves
1 can (4 oz.) chopped mild green chilies, drained
1 1/2 tsp. ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 can (8 oz.) tomato sauce, divided
2 Tbsp. ketchup
Preheat oven to 375 degrees. Spray a 13×9-inch baking pan with non stick cooking spray.
Combine meat, onions, cornmeal, cilantro, chilies, egg, cumin, salt, pepper and half of tomato sauce in large bowl; mix well. Combine remaining tomato sauce with ketchup in small bowl. Shape meat mixture into a 6×9-inch oval in prepared baking pan. Top with tomato sauce mixture. Bake 55 minutes or until internal temperature is 160 degrees.
Let stand 5 minutes before slicing.