This is in the oven and smells wonderful. Can't wait to try it.
Pork Chops with Corn Dressing
1 egg, beaten
2 cups soft bread crumbs
1 can (15-1/4 ounces) whole kernel corn, drained
or 1-1/2 cups fresh whole kernel corn
1/4 cup water
1/2 cup chopped green pepper
1 small onion, chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
6 butterfly pork chops (about 1 inch thick)
Salt and pepper to taste
1 can (10-3/4 ounces) condensed cream of mushroom
soup, undiluted
2/3 cup milk
Servings 6
Prep 20 Min.
Cook 60 Min.
Total 80 Min.
In a bowl, combine the 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 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 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. Skim fat
from drippings. Add soup and milk to pan drippings. Cook and stir over
medium heat until hot and bubbly. Serve withpork chops. Yield: 6 servings.
Printed from tasteofhome.com
Reiman Media Group, Inc
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