1 tbsp. butter
1 lg. yellow onion, halved & sliced thin
1/2 med. green pepper, cubed
1/2 med. red pepper, cubed
1 can tomatoes, drained & chopped
1 c. frozen corn, thawed
1/4 tsp. marjoram, crumbled
4 pork chops

Preheat oven to 350 degrees. Melt butter in heavy 10-inch skillet over medium heat. Add onion, green and red pepper; cook uncovered 5 minutes. Add tomatoes, corn and marjoram, raise heat to high and cook uncovered 5 minutes more. Transfer to shallow ungreased 1 1/2 quart baking dish. In same skillet over medium heat, cook pork chops 2 minutes on each side. Layer chops on top of vegetables. Cover with aluminum foil and bake for 12 to 15 minutes or until pork chops are done. Serves 4.