1 can whole kernel corn(drained)
1 can cream corn
2 cup bread crumbs
6 med. size pork chops(3/4" or thicker prefered)
1/4 c. onions, diced
1/2 tsp parsley
1 can cream of mushroom soup
1/2 can milk or broth
How to make them:
In a large skillet, saute onions and garlic in butter, then pour cream of mushroom in skillet, 1/2 can of milk or broth; add corns and spices(rub spices in hand to wake up flavors) heat till bubbly. Turn off and stir in bread crumbs.
In a 13 x 9 inch casserole dish. Pour corn onion mixture in dish; sprinkle pork chops with salt and pepper stuff each pork chop with a tsp of corn mixture and arrange on top of the rest of corn mixture. cover with foil and bake 45 minutes at 400 degrees uncover and bake additional 15 minutes or until chops are browned.