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Pork Chops with Corn Dressing

As a new bride, I came across the original version of this recipe in a newspaper. I changed it around some and tried it out on my groom. It became a family favorite—not to mention a great easy main course for unexpected company! With our children both grown, my husband's still my "guinea pig". I love to experiment with new dishes...family and friends say I never follow a recipe!

6 ServingsPrep: 20 min. Bake: 1 hour

Ingredients

1 egg, beaten
2 cups soft bread crumbs
1 can (15-1/4 ounces) whole kernel corn, drained or 1-1/2 cups fresh whole kernel corn
1/4 cup water
1/2 cup chopped green pepper
1 small onion, chopped
1 teaspoon Worcestershire sauce
2 tablespoons vegetable oil
6 butterfly pork chops (about 1 inch thick)
Salt and pepper to taste
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup milk

Directions

In a bowl, combine the egg, bread crumbs, corn, water, green pepper,
onion and Worcestershire sauce; set aside.
In a large ovenproof skillet or a Dutch oven, heat oil over medium
heat. 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

2 of 2

Pork Chops with Corn Dressing (continued)

Directions (continued)

and dressing to a serving platter; keep warm. Skim fat from
drippings. Add soup and milk to pan drippings. Cook and stir over
medium heat until hot and bubbly. Serve with pork chops. Yield: 6
servings.

Nutrition Facts: 1 serving (1 each) equals 360 calories, 16 g fat (5 g saturated fat), 95 mg cholesterol, 698 mg sodium, 23 g carbohydrate, 2 g fiber, 27 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer