Stuffed Pork Chops

Class of 1957

• 1-1/2 cups soft bread crumbs
• 1 cup canned corn niblets, drained
• 2-3 Tbsp liquid from corn
• 1 egg, slightly beaten
• 2 Tbsp chopped green pepper
• 1 Tbsp grated onion
• 1 Tbsp melted drippings
• 1/4 tsp Worcestershire sauce
• Pepper
• 1/2 tsp salt
• Parsley, optional
• 4 pork chops
• 1/2 tsp A-1 or other type meat sauce

Brown the chops and arrange in a greased casserole. Combine all other ingredients and top each chop with corn dressing and add the remainder around the chops. Pour in 1/4 cup hot water and bake, uncovered, in 350 degree oven for 30 minutes. Cover and bake 45 minutes longer.

Yield: 4 servings