Athena Workman-Jernigan of Nashville won first place at the Tennessee State Fair with this southwestern inspired casserole.

Fiesta Pork Chop Casserole

4 boneless pork sirloin chops, (1/2-inch thick) about 1 1/4-pounds
2 1/2 cups frozen roasted potatoes, (original salt and pepper seasoned) (about 1/2 of a 20-ounce bag)
3/4 cup Monterey Jack Con Queso, or Mexican white cheese dip (about 1/2 of a 15 1/4-ounce jar)
1 (10-ounce) can diced tomatoes and green chiles, drained (mild or original Ro-Tel®)
4 flour tortillas, warmed
1 lime, cut into wedges
Nonstick cooking spray

1. Heat oven to 375°F (190°C).
2. Spray 13x9x2-inch shallow casserole dish lightly with cooking spray. Place pork chops in bottom; set aside.
3. In a medium bowl, stir together potatoes and cheese dip. Spoon potato-cheese mixture around the edge of the pork chops.
4. Pour tomato mixture on top of pork chops.
5. Bake, uncovered, for 30 minutes or until internal temperature on a thermometer reads 160°F (70°C).
6. Serve with additional Con Queso and warmed flour tortillas. Garnish with lime wedges.

Makes 4 servings.

Nutritional Information Per Serving (1/4 recipe): Calories: 471 calories; Protein: 36 grams; Fat: 16 grams; Sodium: 1189 milligrams; Cholesterol: 89 milligrams; Saturated Fat: 4 grams; Carbohydrates: 43 grams; Fiber: 3 grams

Recipe provided courtesy of Pork, Be Inspired®.