Updated baked chops without the cream of soup. Serve with broccoli spears and fruit salad.

Pork and Potato Strata with Peppers

4 boneless pork chops, 3/4-inch thick
2 teaspoons olive oil
1 teaspoon butter
1 large onion, thinly sliced
2 large potatoes, thinly sliced
1 (7-ounce) jar roasted sweet red pepper, drained
2 teaspoons dried basil, crushed
1/4 teaspoon pepper
6 ounces feta cheese, crumbled

1. In a large skillet heat the olive oil and butter over medium heat. Cook onion for 8 to 10 minutes or until soft and transparent.
2. Layer two-thirds of the onion in a shallow rectangular baking dish. Set aside remaining onion.
3. Layer the potatoes and peppers over onions in dish. Sprinkle with half the cheese. Cover and bake in a 350°F (175°C) oven for 60 minutes.
4. Meanwhile, heat the same skillet over medium-high heat. Brown chops on each side.
5. Place browned chops on top of potato mixture. Sprinkle with remaining onions and cheese; top with basil and pepper. Cover and bake about 30 minutes more or until potatoes are tender.

Serves 4.

Recipe and photograph provided courtesy of Pork, Be Inspired®.