Starts another week....
Pork Chop on Corn Stuffing
Mrs. Sylvia Williams
1 quart soft bread cubes
1/4 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
1 (12 oz) can Mexican corn
1 egg, beaten
6 pork chops
Combine bread, onion, seasonings and drained corn. To liquid drained from corn add enough water to make 1/2 cup. Add to egg and blend with stuffing. Place in large greased baking dish. Lightly brown pork chops. Arrange on top of stuffing. Cover and bake about 45 minutes. Remove cover and bake 5 minutes longer. Serves 6.
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