A flavorful and hearty dish featuring tender pork chops baked with a zesty vegetable medley.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Heat a nonstick skillet over medium-high heat and add the frozen corn. Cook until it starts to brown slightly.
Stir occasionally to prevent sticking and ensure even browning.
Add the frozen hash browns to the skillet and cook, stirring occasionally, until they begin to brown.
Ensure the hash browns are evenly spread in the skillet for uniform cooking.
Stir in the diced tomatoes, chili powder, oregano, cumin, and red pepper flakes. Mix well to combine.
Adjust the seasoning to your taste preference.
Transfer the vegetable mixture to a lightly greased baking dish.
Spread the mixture evenly for consistent baking.
In the same skillet, heat olive oil and sear the pork chops on one side until browned.
Searing locks in the juices and enhances flavor.
Place the pork chops, browned side up, on top of the vegetable mixture in the baking dish.
Arrange the chops evenly for uniform cooking.
Sprinkle the pork chops with freshly ground black pepper.
Add a pinch of salt if desired for extra flavor.
Bake the dish uncovered in the preheated oven for 20 minutes or until the pork is cooked through.
Check the internal temperature of the pork for doneness (145°F or 63°C).
Sprinkle the shredded cheddar cheese over the top and let it melt for 2-3 minutes.
Use a broiler for a minute for a golden cheese crust.
Serve the casserole warm and enjoy your meal.
Garnish with fresh parsley for a touch of color.
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