1 Egg, beaten
2 c Soft bread crumbs
1 cn (17 ounces) whole kernel
-corn, drained or
1 1/2 c Cooked whole kernel corn
1/4 c Water
1/2 c Chopped green pepper
1 sm Onion, chopped
1 ts Worcestershire sauce
2 tb Cooking oil
6 Butterfly (boneless) pork
-chops (about 1 inch
-thick)
-Salt and pepper to taste
1 cn (10-3/4 ounces) condensed
-cream of mushroom soup,
-undiluted
1/2 Soup can milk
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 mi lk to pan
drippings. Cook and stir over medium heat until hot
and bubbly. Serve with pork chops. Yield: 6 servings.
From the files of Al Rice, North Pole Alaska. Feb
1994
