Heritage Recipes, p. 88
3 pork
chops
2 cups
cream corn
½ cup
dry bread crumbs
2 tbsp.
finely chopped green pepper
1 tbsp.
finely chopped onion
1 egg
Salt
Pepper
Brown chops. Simmer a short while.
 |
| Basically "Simmer while getting everything else together." |
Place in a baking dish.
Mix remaining ingredients together and pile on top of chops.
 |
| I endorse this recipe as an avid proponent of cream-style corn. |
Bake at 350
degrees about 1 hour.
 |
| Served with some raisin challah! |
My Rating: 4/5 "This is Midwest hearty-good. Pork is always so pleasant when it's accompanied by something sweet, and the cream corn here compliments it well that way. (Although, to be honest, less of the cream corn and the other toppings would probably serve this better so that the flavor of the meat could really shine through.) The topping mixture gets a little dry during the baking process, but the chops stay moist and delicious. Unique stuff!"
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