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