1 Egg, beaten
2 c Soft bread crumbs
1 cn (17 ounces) whole kernel
-corn, drained or 1 1/2 c Cooked whole kernel corn
1/4 c Water
1/2 c Chopped green pepper
1 sm Onion, chopped
1 ts Worcestershire sauce
2 tb Cooking oil
6 Butterfly (boneless) pork
-chops (about 1 inch -thick) -Salt and pepper to taste 1 cn (10-3/4 ounces) condensed
-cream of mushroom soup, -undiluted 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 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! 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 mi lk to pan drippings. Cook and stir over medium heat until hot From the files of Al Rice, North Pole Alaska. Feb 1994
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