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Categories:
egg whole kernel corn water green pepper Worcestershire sauce butterfly condensed cream milk bread crumbs onion cooking oil salt
Viewed: 31 - Published at: 5 years agoIngredients
- 1 egg, beaten
- 1 (17 oz.) can whole kernel corn, drained or 1 1/2 c. cooked whole kernel corn
- 1/4 c. water
- 1/2 c. chopped green pepper
- 1 tsp. Worcestershire sauce
- 6 butterfly (boneless) pork chops
- 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
- 1/2 soup can milk
- 2 c. soft bread crumbs
- 1 small onion, chopped
- 2 Tbsp. cooking oil
- salt and pepper to taste
Method
- In a bowl, combine egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside.
- In a large ovenproof skillet or 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 milk to pan drippings.
- Cook and stir over medium heat until hot and bubbly.
- Serve with pork chops.
- Yields 6 servings.
