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Category: CASSEROLES
Prep Time: Cook Time: Total Time:
Smoked Pork chops precooked & are like a thick juicy slice of ham. They give this casserole a smokey flavor, that is paired with ground chipotle powder to add heat and spiciness!
Serves 4
4 center cut smoked pork chops(about 3/4 " thick)
2 cups frozen corn & red pepper mix
1 cup frozen carrots
1 cup chopped fresh spinach
2 cups frozen diced O'Brien hash browns or the pre-cooked variety (the kind with onions & green peppers)
1 (14 oz) diced tomatoes with green chile,or the Italian flavored kind.
1 teaspoon ground chipotle( or too taste)
1/2 teaspoon ground oregano(found in the International/Mexican section of the grocery store)
1 teaspoon chopped fresh cilantro
1 cup Blanco Queso crumbled or shredded Monterey Jack cheese
Directions:
Preheat oven to 375 degrees
Spray a non-stick skillet with spray and start at a low level of heat and raise it gradually to medium.
Add the hash brown and cook for about 5 minutes until potatoes start to brown, stirring occasionally.
Add corn, carrots, spinach and cook for another 5 minutes.
Lightly spray a 8x8 baking dish with cooking spray.
Pour the potato, vegetable mixture into the bottom of the baking dish.Set aside
Wipe out the skillet and spray again with non-stick spray.
Over medium heat brown both sides of the pork chops approximately 3 minutes per side.
Place the browned pork chops on top of the vegetable mixture in the baking dish.
Pour the canned diced tomatoes over the pork chops and sprinkle with the cheese.
Bake for 20-25 minutes until the pork chops are heated through.
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SPICY SMOKED PORK CHOP POTATO CASSEROLE
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Category: CASSEROLES
Prep Time: Cook Time: Total Time:
Smoked Pork chops precooked & are like a thick juicy slice of ham. They give this casserole a smokey flavor, that is paired with ground chipotle powder to add heat and spiciness!
Serves 4
4 center cut smoked pork chops(about 3/4 " thick)
2 cups frozen corn & red pepper mix
1 cup frozen carrots
1 cup chopped fresh spinach
2 cups frozen diced O'Brien hash browns or the pre-cooked variety (the kind with onions & green peppers)
1 (14 oz) diced tomatoes with green chile,or the Italian flavored kind.
1 teaspoon ground chipotle( or too taste)
1/2 teaspoon ground oregano(found in the International/Mexican section of the grocery store)
1 teaspoon chopped fresh cilantro
1 cup Blanco Queso crumbled or shredded Monterey Jack cheese
Directions:
Preheat oven to 375 degrees
Spray a non-stick skillet with spray and start at a low level of heat and raise it gradually to medium.
Add the hash brown and cook for about 5 minutes until potatoes start to brown, stirring occasionally.
Add corn, carrots, spinach and cook for another 5 minutes.
Lightly spray a 8x8 baking dish with cooking spray.
Pour the potato, vegetable mixture into the bottom of the baking dish.Set aside
Wipe out the skillet and spray again with non-stick spray.
Over medium heat brown both sides of the pork chops approximately 3 minutes per side.
Place the browned pork chops on top of the vegetable mixture in the baking dish.
Pour the canned diced tomatoes over the pork chops and sprinkle with the cheese.
Bake for 20-25 minutes until the pork chops are heated through.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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