I am writing this recipe as written in the cookbook Incredibly Easy Gluten-Free Recipes. However, when I made it, I doubled the recipe and used a 9x13 casserole dish. I, also, had purchased a pork loin at the grocery store on sale in the last week and had sectioned it into 3 pound sections before freezing. I sliced the 3 pound pork loin into 9 pork chops and put 8 of the 9 on top of the casserole. The 9th, I pan fried and then put in the oven in a separate container for my husband's dinner.
I used Italian diced tomatoes.
Additionally, I would like to thank Laura Poe for lending me the cookbook. As we are new to gluten-free, it has been a blessing to have her encouragement.
Nonstick cooking spray
2 cups frozen corn
2 cups frozen diced hash brown potatoes
1 can (about 14 1/2 ounces) diced tomatoes with basil, garlic, and oregano, drained
2 tsp chili powder
1 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp red pepper flakes
1 tsp olive oil
4 boneless pork loin chops (about 3 oz each), cut about 3/4 inch think
1/4 tsp black pepper (I used more and I used fresh ground)
1/4 cup shredded Monterey Jack cheese (optional - I didn't use)
1- Preheat over to 375 degrees. Lightly spray 8-inch square baking dish with cooking spray.
2- Lightly spray large nonstick skillet with cooking spray. Add corn, cook and stir over medium-high heat about 5 minutes or until corn begins to brown. Add potatoes; cook and stir about 5 minutes or until potatoes begin to brown. Add tomatoes, chili powder, oregano, cumin and red pepper flakes; stir until blended. Transfer corn mixture to prepared dish.
3- Add oil and pork chops to skillet. Cook over medium-high heat until browned on one side. Place browned side up on top of corn mixture in baking dish. Sprinkle with black pepper. Bake, uncovered, 20 minutes or until meat is barely pink in center (160 degrees F). Sprinkle with cheese, if desired. Let stand 2-3 minutes before serving.
Makes 4 servings.