Individual baked pork chop dinners

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
4 Pork chops
Pepper
1 small Onion; thinly sliced
2 mediums Potatoes; thinly sliced
1 pack Green Giant Niblet Ears Corn-on-the-Cob; <4 ears>
1 teaspoon Dill weed; if desired
¼ cup Butter or margarine
4 Rectangles heavy-duty foil; <16x12-inch>

Directions

Heat oven to 350 degrees. In large skillet, heat oil. Brown pork chops in oil; season with pepper. Place 1 pork chop on center of each piece of foil.

Place ¼ each of onion slices and potato slices on top of each pork chop.

Place 1 frozen ear of corn next to pork chop on foil. Sprinkle ¼ teaspoon dill weed over each dinner, if desired; top with 1 tablespoon margarine.

Fold foil around pork chop and corn; seal top and sides securely. Place packets on 15x10-inch jelly roll pan. Bake at 350 degrees for 1 hour or until corn is hot and potatoes and pork chops are tender.

Recipe by: Family Fun Cookbook/Pillsbury 1983 Posted to TNT Recipes Digest by Karen <SilkyKitty@...> on May 02, 1998

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