| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Dutch | Meats | 1 | Servings |
INGREDIENTS
| 1 | Egg, beaten | |
| 2 | c | Soft bread crumbs |
| 1 | 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 | Onion, chopped | |
| 1 | t | Worcestershire sauce |
| 2 | T | Cooking oil |
| 6 | Butterfly, boneless pork | |
| chops about 1 inch | ||
| thick | ||
| Salt and pepper to taste | ||
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3255
Calories From Fat: 1007
Total Fat: 113.6g
Cholesterol: 439.6mg
Sodium: 7985.9mg
Potassium: 4832.3mg
Carbohydrates: 413g
Fiber: 26.1g
Sugar: 134.5g
Protein: 150.5g