MEXICAN HOT PORK CHOP CASSEROLE

Mexican Hot Pork Chop Casserole image

Provided by Melissa Turner

Time 2h30m

Number Of Ingredients 8

4-6 pork chops ( use favorite chops)
6 large russet potatoes
1 can(s) corn
1 can(s) peas (optional)
1 can(s) whole peeled tomatoes 28oz
1/2 c cilantro, fresh
4-5 jalapeno peppers
2 tsp garlic salt

Steps:

1. Season chops with salt and pepper and brown on both sides. You do not have to cook through. They will finish in the oven.
2. Peel and slice potato's into rounds. Drain corn and peas.
3. Blanch jalapeno's in boiling water. Cut off tops and add to blender. Chop up about 1/2 cup of cilantro and add. Pour in can of tomatoes, 2 tsp of garlic salt and puree.
4. Place chops in a baking dish. Cover with potato's and vegetables. Season with salt and pepper. Pour your hot sauce over entire dish. Cover with foil or lid and bake in a 325 preheated oven for 1 to 1 1/2 hours. When potato's are fork tender it is done.