Rustic Pork With Corn And Beans

• 4 tbsp oil
• 6 None pork chops (about 6 oz each)
• 2 lbs potatoes, peeled and cut into chips
• 4 None onions, sliced
• 1 None red chili, deseeded and cut into rings
• 1 tbsp dried oregano
• 2 None red peppers, deseeded and chopped
• 4 None corn on the cob, sliced
• 3 cups vegetable stock
• 1 14 oz can kidney beans, drained and rinsed
• None None fresh marjoram, to garnish

1. Preheat the oven to 350u0b0F. Heat the oil in a large pan and cook the meat in batches until browned on both sides. Season with salt and pepper and remove from the pan. Add the potatoes and onion to the hot fat and cook until lightly browned. Add the chili and oregano, season with salt and pepper and remove from the pan.
2. Add the peppers and corn to the pan and saute until lightly browned. Add the stock and bring to the boil. Stir in the beans. Place the meat, vegetables and stock in a baking dish, cover and bake for 1 hour 45 minutes, removing the lid about 15 minutes before the end of the cooking time. Serve garnished with marjoram.

oil, pork chops, potatoes, onions, red chili, oregano, red peppers, corn, vegetable stock, kidney beans, fresh marjoram

Taken from recipes-plus.com/api/v2.0/recipes/17241 (may not work)