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!
- 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
- 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 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.
Originally published as Pork Chops with Corn Dressing in Country Woman July/August 1993, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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