6 rib or loin pork chops, 1 inch thick
2 tbsp. fat trimmed from chops
1/2 tsp. salt
1/4 tsp. pepper
4 tsp. prepared mustard
1/2 c. water
16 oz. can creamed corn
1 1/2 c. soft bread crumbs
2 tbsp. grated onion
4 tsp. green pepper, minced
1/2 tsp. salt

Brown chops on both sides in hot fat trimmings. Season with salt and pepper. Place in shallow casserole pan. Spread mustard on each chop. Drain fat from fry pan; pour 1/2 cup water into fry pan and mix well. Pour over chops. Mix corn, bread crumbs, onion, green pepper, and salt together. Place a mound of this mixture onto each chop. Bake at 350 degrees for 1 hour, covering with foil for last 1/2 hour of cooking time.