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Pork Chops with Corn Dressing

 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.
Nutritional 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