Pork Chops With Corn Dressing
Serves 6
June Hassler, Sultan, Washington This is from Cook'n with Taste of Home
Calories per serving: 462
1 egg, beaten
2 cups soft bread crumbs
1 (17-ounce) can whole kernel corn, drained or 1-1/2 cups cooked whole kernel corn
1/4 cup water
1/2 cup chopped green pepper
1 small onion, chopped
1 teaspoon Worcestershire sauce
2 tablespoons cooking oils
6 butterfly (boneless) pork chops (about 1 inch thick)
salt and pepper to taste
1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted
1/2 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. 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 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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- © Copyright Reiman Publications, 1993-1997
