4-6 (1/2 inch) pork chops
1 (#303) can Golden Cream Style corn (2 c.)
1 tbsp. green pepper, finely chopped
1 c. water
1 tbsp. mustard
2/3 c. soft bread crumbs
3 tbsp. onion, finely chopped
1 tsp. salt
Dash of pepper

Spread pork chops lightly with mustard. Brown well. Combine corn, bread crumbs, onion, green pepper, salt, and pepper. Arrange chops in one layer on bottom of a 9 inch baking dish. Drain fat from skillet. Do not add to chops. Add water to skillet. Heat to a boil and pour around chops. Top with corn mix. Cover and bake for 15 minutes at 350 degrees. Serves 4-6.