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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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My grandmother began making this recipe in the 1950s, and it remains a family favorite today. As simple as it seems, the corn dressing complements the pork beautifully. Ingredients:
4 bone-in pork loin chops (3/4 to 1 inch thick and 7 ounces each) |
1 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1 tablespoon canola oil |
1 can (15-1/4 ounces) whole kernel corn, drained |
2 celery ribs, diced |
1 cup soft bread crumbs |
1/3 cup ketchup |
1 tablespoon chopped green onion |
Directions:
1. Season pork chops with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain.
2. Combine the corn, celery, bread crumbs, ketchup, onion, and remaining salt and pepper; place in a greased 11-in. x 7-in. baking dish. Top with chops.
3. Cover and bake at 325° for 40-45 minutes or until meat is tender. Yield: 4 servings.
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