Pork chops with corn dressing

1 servings

Ingredients

Quantity Ingredient
1 each Egg, beaten
2 cups Soft bread crumbs
1 can Whole kernel corn, drained (17 oz.) OR
1½ cup Fresh cooked whole kernel corn
¼ cup Water
½ cup Chopped green pepper
1 small Onion, chopped
1 teaspoon Worcestershire sauce
2 tablespoons Cooking oil
6 eaches Boneless pork chops (about 1 inch thick)
Salt and pepper to taste
1 can Condensed cream of mushroom soup, undiluted (10 3/4 oz.)
½ each Soup Can Milk

Directions

In a bowl, combine egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside. In a large ovenproof skillet or a dutch oven, heat oil over medium-high heat. Lightly brown pork chops on both sides. Season with salt and pepper. Top with corn dressing mixture. Add enough water to cover bottom of pan. Bake, uncovered, at 350 degrees for about 1 hour or until pork is tender.

Add additional water to pan if necessary. Remove pork chops and dressing to a serving platter; keep warm. Add soup and milk to pan drippings. Cook and stir over medium heat until hot and bubbly. Serve with pork chops. Yield: 6 servings SOURCE:*June Hassler, Sultan, WA, Country Woman, July/Aug. 1993 POSTED BY: Jim Bodle 12/93 Submitted By SHARON STEVENS On 11-12-94

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