Pork Chops with Corn Dressing
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
bread crumbs
soft |
|
| 17 | ounces |
corn kernels, canned
|
|
| ¼ | cup |
water
|
|
| ½ | cup |
green bell peppers
|
|
| 1 | small |
onions
chopped |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 6 | each |
pork chops
butterfly, 1 inch thick |
*
|
| 10 | ounces |
cream of mushroom soup
condensed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
bread crumbs
soft |
|
| 491.3 | ml/g |
corn kernels, canned
|
|
| 59 | ml |
water
|
|
| 118 | ml |
green bell peppers
|
|
| 1 | small |
onions
chopped |
|
| 5 | ml |
worcestershire sauce
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 6 | each |
pork chops
butterfly, 1 inch thick |
*
|
| 289 | ml/g |
cream of mushroom soup
condensed |
|
Directions
In a bowl, combine egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside.
In a large oven proof 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℉ (180℃). 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.
