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