Pork Chops with Corn Dressing

• 1 each eggs beaten
• 2 cups bread crumbs soft
• 17 ounces corn kernels, canned
• 1/4 cup water
• 1/2 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 soup, cream of mushroom condensed

1. In a bowl, combine egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside.
2. In a large oven proof skillet or a Dutch oven, heat oil over medium-high.
3. Lightly brown pork chops on both sides.
4. Season with salt and pepper.
5. Top with corn dressing mixture.
6. Add enough water to cover bottom of pan.
7. Bake, uncovered, at 350F (180C).
8. for about 1 hour or until pork is tender.
9. Add additional water to pan if necessary.
10. Remove pork chops and dressing to a serving platter; keep warm.
11. Add soup and milk to pan drippings.

eggs, bread crumbs soft, corn kernels, water, green bell peppers, onions, worcestershire sauce, vegetable oil, pork chops butterfly, soup

Taken from recipeland.com/recipe/v/pork-chops-corn-dressing-37406 (may not work)