Pork chops smothered with creamed corn

6 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
3 Or 4 pork chops about half an inch thick
17 ounces Can of creamed corn
3 Or more green onions
2 Eggs, beaten
1 cup Bread crumbs
Salt
Pepper, freshly ground
Sweet paprika

Directions

Mince two of the green onions and mix into the creamed corn. Add the eggs and bread crumbs and mix well. Add enough of the bread crumbs so the mixture is on the stiff side. Salt the mix- ture to taste and add the pepper--about three grinds from a big pepper mill or ¼ to ½ teaspoon of already ground pepper and mix again.

Trim fat off chops, if desired, and brown chops in skillet. The skillet should be very hot and the chops seared on each side, but not cooked through. Remove from heat and cover the chops with the corn mixture. Pat it around and over the chops so that they are completely covered. Sprinkle paprika and scatter the remain- ing minced green onion evenly evenly over the top of the corn.

Put the whole shebang--skillet and all--into a pre-heated 325 degree F. oven. Bake it for a half hour to 45 minutes. It should come out with a nicely browned top and moist but done chops. Serve with a veggie or salad on the side and, most of all, enjoy! Posted by Stephen Ceideburg

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