Tender pork chops stuffed with corn and bread crumbs and smothered in a savory mushroom sauce.
INGREDIENTS (for 4 servings):
- 1 1/2 cups dry bread crumbs
- 2 tablespoons butter
- 1 egg, beaten
- 2 cups whole kernel corn
- 4 pork chops butterfly cut
- 1 (10.75 ounce) can condensed cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.