Pork Chops With Corn Dressing

• 1 egg, beaten
• 1 (17 oz.) can whole kernel corn, drained or 1 1/2 c. cooked whole kernel corn
• 1/4 c. water
• 1/2 c. chopped green pepper
• 1 tsp. Worcestershire sauce
• 6 butterfly (boneless) pork chops
• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
• 1/2 soup can milk
• 2 c. soft bread crumbs
• 1 small onion, chopped
• 2 Tbsp. cooking oil
• salt and pepper to taste

1. In a bowl, combine egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside.
2. In a large ovenproof skillet or Dutch oven, heat oil over medium high. Lightly brown pork chops on both sides.
3. Season with salt and pepper.
4. Top with corn dressing mixture.
5. Add enough water to cover bottom of pan.
6. Bake uncovered at 350u0b0 for about 1 hour or until pork is tender.
7. Add additional water to pan if necessary.
8. Remove pork chops and dressing to a serving platter; keep warm.
9. Add soup and milk to pan drippings.
10. Cook and stir over medium heat until hot and bubbly.
11. Serve with pork chops.
12. Yields 6 servings.

egg, whole kernel corn, water, green pepper, worcestershire sauce, butterfly, condensed cream, milk, bread crumbs, onion, cooking oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=336083 (may not work)