| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Dutch |
Meats |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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