4-6 pork chops, 1/2" thick
1 tbsp. prepared mustard
2 c. corn, canned or frozen
2/3 c. soft bread crumbs
2 tbsp. finely chopped onion
1 tbsp. finely chopped green pepper
1 tsp. salt
1/8 tsp. pepper
1 c. water

Spread pork chops lightly with mustard. Brown well. Combine corn, bread crumbs, onion, green pepper, salt and pepper. Arrange chops in one layer in baking dish. Drain fat from skillet, do not add it to chops. Add water to skillet; heat to boiling. Pour around chops. Top meat with corn mixture. Cover. Bake in moderate oven, 350 degrees, for 15 minutes. Uncover. Bake 45 minutes or until chops are tender.