1 large onion, sliced thin
1/2 medium green pepper, chopped
1/2 red pepper, chopped
1 (12 oz.) can low salt stewed tomatoes, drained and chopped
1 c. frozen whole corn, thawed and drained
1/4 tsp. dried marjoram
4 to 6 lean pork chops, trimmed of all fat

Preheat oven to 350°F. Spray nonstick skillet with vegetable oil. Sauté onion and pepper in skillet for 5 minutes. Add tomatoes, corn and marjoram. Raise heat. Cook, uncovered, for 5 minutes longer. In same skillet, brown pork chops on top of vegetable mixture. Cover casserole and bake 12 to 15 minutes or until pork chops are done.