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      Title: Baked Pork Chops And Corn
 Categories: Pork, Ceideburg 2
      Yield: 1 Servings
 
      4    Pork chops
      4 sl Stale bread; diced
      1    Can creamed corn
    1/2    Yellow onion; chopped
      2    Eggs; beaten
           Salt & pepper; to taste
 
  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 4 nice thick pork chops and brown 'em on
  each side. Dice up 4 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 325 F oven for about 1 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; Mar 3, 1991
 
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