Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

3

  pounds

  pork country-style ribs -- trimmed of excess fat

3

  tablespoons

  all-purpose flour

1/2

  teaspoon

  seasoned salt

1/4

  teaspoon

  seasoned pepper

1/2

  teaspoon

  smoked paprika

3

  tablespoons

  unsalted butter

1

  clove

  garlic -- minced

1

  small

  shallot -- minced

1

  small

  red bell pepper -- diced

4

  medium

  Yukon Gold potatoes -- peeled and sliced

2

  cups

  frozen corn -- defrosted

3/4

  cup

  2% low-fat milk

4 1/2

  ounces

  green chilies

1/4

  cup

  sherry

  vegetable oil spray

Heat oven to 350°F.

Mix flour, salt, pepper, and paprika together. Dredge the ribs in the flour mixture.

Melt one tablespoon of the butter in skillet on medium-high. Brown the ribs on all sides. Remove from pan.

Melt the other tablespoon of butter and add shallot, red pepper, and corn. Cook 3 to 4 minutes or until starting to soften. Add garlic and cook for 30 seconds. Deglaze with sherry and let cook until liquid evaporates.

Spray a 13x9 inch baking dish with vegetable spray.

Layer potatoes in bottom of casserole dish. Spread vegetable mixture over the potatoes.

Pour milk over vegetables.

Top with ribs in a single layer.

Cover and cook for 30 minutes.

Uncover and cook for an additional 30 minutes or until ribs are tender and potatoes are done.

Makes 6 Servings