1 tbsp. butter
1 onion, sliced thin
1/2 bell pepper, cut in sm. pieces
1/2 red pepper, cut in sm. pieces
1 can drained & chopped
1 c. frozen whole kernel corn, thawed & drained
1/4 tsp. dried marjoram
4 pork chops trimmed of fat

Melt butter in a skillet. Add onion, green and red pepper, uncovered for 5 minutes. Add tomatoes, corn and marjoram. Cook uncovered 5 minutes. Transfer to a shallow 1 1/2 quart casserole. Heat pork chops in a skillet; brown on both sides. Add pork chops to vegetable mixture. Cover with foil and bake in oven 15 minutes at 350 degrees.