| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main, Dishes | 4 | Servings | |
INGREDIENTS
| 2 | tb | Oil |
| 4 | Pork chops | |
| Pepper | ||
| 1 | sm | Onion; thinly sliced |
| 2 | md | Potatoes; thinly sliced |
| 1 | pk | Green Giant Niblet Ears Corn-on-the-Cob; <4 ears> |
| 1 | ts | Dill weed; if desired |
| 1/4 | c | Butter or margarine |
| 4 | Rectangles heavy-duty foil; <16×12-inch> |
INSTRUCTIONS
Heat oven to 350 degrees. In large skillet, heat oil. Brown pork chops in oil; season with pepper. Place 1 pork chop on center of each piece of foil. Place 1/4 each of onion slices and potato slices on top of each pork chop. Place 1 frozen ear of corn next to pork chop on foil. Sprinkle 1/4 teaspoon dill weed over each dinner, if desired; top with 1 tablespoon margarine. Fold foil around pork chop and corn; seal top and sides securely. Place packets on 15x10-inch jelly roll pan. Bake at 350 degrees for 1 hour or until corn is hot and potatoes and pork chops are tender. Recipe by: Family Fun Cookbook/Pillsbury 1983 Posted to TNT Recipes Digest by Karen <SilkyKitty@prodigy.net> on May 02, 1998
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