Ingredients

• 15 ounces canned no salt added whole kernel corn
• 1/2 cup green pepper
• 1 small onion
• 1 large egg
• 2 cups soft bread crumbs
• 1 cup water
• 1 teaspoon Worcestershire sauce
• 1 tablespoon cooking oil
• 6 butterfly boneless pork chops
• 1/2 can reduced-sodium condensed cream of mushroom soup

Preparation

1. Heat oven to 350° F.
2. Drain corn. Chop green pepper and onion.
3. Combine egg, breadcrumbs, corn, 1/4 cup of the water, green pepper, onion and Worcestershire sauce to make dressing. Set aside.
4. Preheat Dutch oven or ovenproof skillet and add oil.
5. Brown pork chops/loin on both sides.
6. Top with corn dressing mixture and add enough water to cover bottom of pan.
7. Bake uncovered for an hour, or until pork is tender.
8. Remove pork and arrange on serving platter.
9. Add soup and 3/4 cup water to pan drippings, and cook until bubbly.
10. Ladle soup mixture over chops.
11. Serve and enjoy!

Helpful hints

• Butterfly boneless pork chops are center loin chops that are split almost in half for stuffing; also known as loin-cut pork chops with pockets.
• You can use 1-1/2 pound pork loin sliced into six 4-ounce strips to replace individual pork chops.
• Substitute 1-1/2 cups frozen or fresh corn for canned corn if desired.
• If you are on a lower protein diet reduce the portion of pork to match your meal plan.