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1 egg, beaten
2 cups soft bread crumbs
1 (17-ounce) can whole kernel corn, drained or 1-1/2 cups coo...
1/4 cup water
1/2 cup chopped green peppers
1 small onion, chopped
1 teaspoon Worcestershire sauce
2 tablespoons cooking oils
6 butterfly (boneless) pork chops (about 1 inch thick)
Salt and pepper to taste
1 (10 3/4-ounce) can condensed cream of mushroom soup, undilu...
1/2 soup can milk
In a bowl, combine 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-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.
2 cups soft bread crumbs
1 (17-ounce) can whole kernel corn, drained or 1-1/2 cups coo...
1/4 cup water
1/2 cup chopped green peppers
1 small onion, chopped
1 teaspoon Worcestershire sauce
2 tablespoons cooking oils
6 butterfly (boneless) pork chops (about 1 inch thick)
Salt and pepper to taste
1 (10 3/4-ounce) can condensed cream of mushroom soup, undilu...
1/2 soup can milk
In a bowl, combine 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-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.
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