| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Meats | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 3 | Or 4 pork chops about half | |
| an inch thick | ||
| 17 | oz | Can of creamed corn |
| 3 | Or more green onions | |
| 2 | Eggs, beaten | |
| 1 | c | Bread crumbs |
| Salt | ||
| Pepper, freshly ground | ||
| Sweet paprika |
INSTRUCTIONS
Mince two of the green onions and mix into the creamed corn. Add the eggs and bread crumbs and mix well. Add enough of the bread crumbs so the mixture is on the stiff side. Salt the mix- ture to taste and add the pepper--about three grinds from a big pepper mill or 1/4 to 1/2 teaspoon of already ground pepper and mix again. Trim fat off chops, if desired, and brown chops in skillet. The skillet should be very hot and the chops seared on each side, but not cooked through. Remove from heat and cover the chops with the corn mixture. Pat it around and over the chops so that they are completely covered. Sprinkle paprika and scatter the remain- ing minced green onion evenly evenly over the top of the corn. Put the whole shebang--skillet and all--into a pre-heated 325 degree F. oven. Bake it for a half hour to 45 minutes. It should come out with a nicely browned top and moist but done chops. Serve with a veggie or salad on the side and, most of all, enjoy! Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 93.5mg
Sodium: 269.3mg
Potassium: 319.5mg
Carbohydrates: 26.6g
Fiber: 2.7g
Sugar: 2.5g
Protein: 16.2g