1 medium onion, chopped
1 small green bell pepper, chopped
1 small zucchini, sliced
1 large carrot, peeled and cut into 1/4 inch strips
1 large sweet onion, chopped
1 cup shredded mozzarella cheese
1 (3 ounce) can tomato sauce
4 tablespoons chopped fresh cilantro
1/2 teaspoon paprika
1 teaspoon dried oregano
salt and pepper to taste
1 kielbasa sausage, cut into 1 inch pieces
Place onion, green bell pepper and zucchini into a large dish. Top with carrot, sweet onion, Mozzarella cheese and tomato sauce. Spoon tomato mixture over vegetables, and spoon with cheese and tomato sauce. Sprinkle with cilantro, paprika, oregano, salt and pepper.
Cover, and refrigerate overnight.
Preheat oven to 450 degrees F (220 degrees C).
Place skillet in oil. Place pork chops over medium flame, and brown on all sides. Remove meat from bone, and set aside. Assemble the meat: Place browned chops in pan with bone side down into pan.
Heat olive oil in skillet over medium heat. Saute vegetables in oil, stirring regularly, until tender. Drain fat, and stir in cheese and tomato sauce. Bring to a full boil, then pour over vegetables. Sprinkle with cilantro, and simmer for 30 minutes.
Remove from oven, and place in warm tortillas. Sprinkle with sausage, and serve immediately.
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