Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Egg, beaten 1 t Worcestershire sauce
2 c Soft bread crumbs 2 T Cooking oil
1 cn Whole kernel corn, drained 6 ea Boneless pork chops (about
-(17 oz.) OR -1 inch thick)
1 1/2 c Fresh cooked whole kernel Salt and pepper to taste
-corn 1 cn Condensed cream of mushroom
1/4 c Water -soup, undiluted (10 3/4
1/2 c Chopped green pepper -oz.)
1 sm Onion, chopped 1/2 ea Soup Can Milk

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

Browse by categories