1 can whole kernel corn
1 can cream corn
6 med. size pork chops
1/4 c. onions, diced
1 tbsp. brown sugar & seasoning salt
1/2 c. celery, diced
1/4 c. green peppers, diced
1 tbsp. butter
1 can cream of mushroom soup
1/2 can water

In a large skillet, saute celery, green pepper and onions in butter, pour cream of mushroom in skillet, 1/2 can of water; add sugar, bring to a boil.

In a 13 x 9 inch casserole dish. Pour corn, sprinkle pork chops with seasoning salt arrange on top of corn, pour mushroom mixture, cover with foil and bake 45 minutes at 400 degrees uncover and bake additional 15 minutes or until chops are browned.