| 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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