From Paulette Vickery's Recipe Collection

WW: MEXICAN PORK CHOPS

main dish, meats

4 each pork loin cutlets, 4oz
1 each green bell pepper, chopped
1 each onion, chopped
1 can stewed tomatoes, 14oz
2 cup corn
1/2 cup salsa
1 1/2 teaspoon dried oregano
1/2 teaspoon ground cumin

Preheat oven to 350 degrees. Spray a large nonstick skillet with pam and heat. Add pork loin cutlets and brown 2 minutes on each side. Transfer browned meat to a pammed 3 quart casserole. Spray skillet with additional pam. Add green pepper and onion and cook until vegetables are tender, about 5 minutes. Add stewed tomatoes, corn, salsa, oregano, and cumin. Cook until heated through, about 2 minutes. Pour the corn mixture evenly over the pork in the casserole. Bake covered until pork is tender, about 45 minutes. Per serving: calories 286, total fat 8 G, saturated fat 2 G, cholesterol 67 MG, sodium 230 MG, carbohydrate 27 MG, fiber 6 G, protein 28 G, calcium 72 MG, points 5.

Yield: 4 servings




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