6 pork chops, 1/2 inch thick
1 tbsp. prepared mustard
1 (No. 303) can golden cream style corn
2/3 c. soft bread crumbs
2 tbsp. chopped onions
1 tbsp. chopped green pepper
1 tsp. salt
Dash of pepper
1 c. water

Spread pork chops with mustard. Brown in small amount of fat in a skillet. Combine the corn, crumbs, onion, green pepper, salt and pepper. Arrange chops in a baking dish. Drain fat from skillet. Add water to skillet. Heat to boiling point and pour over chops. Top with corn mixture and cover. Bake at 350 degrees for 15 minutes. Uncover and bake for 45 minutes longer.