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Yield: 6 Servings
Ingredients:
* 3 Or 4 pork chops about half -an inch thick
* 17 oz Can of creamed corn
* 3 Or more green onions
* 2 Eggs beaten
* 1 c Bread crumbs
Instructions:
Salt Pepper freshly ground Sweet paprika Mince two of the green onions and mix into the creamed corn. Add the eggs and bread crumbs and mix well. Add enough of the bread crumbs so the mixture is on the stiff side. Salt the mix- ture to taste and add the pepper--about three grinds from a big pepper mill or 1/4 to 1/2 teaspoon of already ground pepper and mix again. Trim fat off chops if desired and brown chops in skillet. The skillet should be very hot and the chops seared on each side but not cooked through. Remove from heat and cover the chops with the corn mixture. Pat it around and over the chops so that they are completely covered. Sprinkle paprika and scatter the remain- ing minced green onion evenly evenly over the top of the corn. Put the whole shebang--skillet and all--into a pre-heated 325 degree F
Ingredients:
* 3 Or 4 pork chops about half -an inch thick
* 17 oz Can of creamed corn
* 3 Or more green onions
* 2 Eggs beaten
* 1 c Bread crumbs
Instructions:
Salt Pepper freshly ground Sweet paprika Mince two of the green onions and mix into the creamed corn. Add the eggs and bread crumbs and mix well. Add enough of the bread crumbs so the mixture is on the stiff side. Salt the mix- ture to taste and add the pepper--about three grinds from a big pepper mill or 1/4 to 1/2 teaspoon of already ground pepper and mix again. Trim fat off chops if desired and brown chops in skillet. The skillet should be very hot and the chops seared on each side but not cooked through. Remove from heat and cover the chops with the corn mixture. Pat it around and over the chops so that they are completely covered. Sprinkle paprika and scatter the remain- ing minced green onion evenly evenly over the top of the corn. Put the whole shebang--skillet and all--into a pre-heated 325 degree F
