Thick cut baked pork chops topped with creamed corn 'stuffing.'
INGREDIENTS (for 6 servings):
- 1 tablespoon olive oil
- 6 (3/4 inch) thick pork chops
- 1/2 cup water
- 2 tablespoons butter
- 1/4 cup chopped celery
- 2 tablespoons minced onion
- 2 cups soft bread crumbs
- 1 (8 ounce) can cream-style corn
- 1 teaspoon poultry seasoning
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium high heat. Brown chops, turning once, and transfer to a shallow baking dish. Add water, and cover.
Bake in the preheated oven for 1 hour.
When chops are almost done, melt butter in a medium saucepan over medium heat. Cook and stir celery and onions until onions are translucent. Stir in bread crumbs, corn, poultry seasoning, salt, and pepper. Cook for 5 minutes, then spoon stuffing over chops and return to the oven. Bake, uncovered, for 15 minutes more, or until no longer pink in the center.