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Pork Chops with Corn Dressing




Source of Recipe


internet


List of Ingredients




-1 Egg, beaten
-2 cup Soft bread crumbs
-1 can (17 ounces) whole kernel corn, drained or 1/2 cup Cooked whole kernel corn
-1/4 cup Water
-1/2 cup Chopped green pepper
-1 sm Onion, chopped
-1 tsp Worcestershire sauce
-2 tbl Cooking oil
-6 Butterfly (boneless) pork chops (about 1 inch thick)
-Salt and pepper to taste
-1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted



Recipe



-In a bowl, combine egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside.
-In a large oven proof 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 over pork chops.