Baked Pork Chops And Corn

Servings: 1
Ingredients:

1    Free Flow Recipe

Here’s an old time idea that’s probably ‘Mid-Western’ enough for ya.
This is something I picked up from my ex-Mennonite Grandmother in
Hutchinson, Kasas. Take four nice thick pork chops and brown ‘em on
each side. Dice up four or so slices of stale bread or bread dried
out in the oven. Mix that into a can or so of creamed corn. How many
cans you need will vary with the brand of corn. Add about half a
chopped up yellow onion and a couple of beaten eggs. Mix the mess
well and add salt an pepper to taste. Put the browned chops in a
greased baking dish, pour the corn mixture over the chops and pop ‘em
in a 325F oven for about an hour. The corn topping should come out
browned and fairly dry and the chops should be nice and succulent
with a hint of sweetness from the corn. This is one dish that garlic
will absolutely ruin! I’ve tried all sorts of ways to fancy up this
dish but have never been successful in improving the original simple
recipe. And there’s not ONE squid tentacle in the whole mess! Posted
by Stephen Ceideburg; March 3 1991.