8 pork chops, 1 inch thick
1 1/2 tsp. prepared mustard
1/2 c. hot water
1 tsp. salt
1/8 tsp. pepper
1 can creamed corn
1 1/2 c. soft bread crumbs
2 tbsp. grated onion
1 tbsp. minced green pepper (optional)

Spread chops with mustard and brown. Arrange in a shallow baking dish. Pour off fat in skillet and add 1/2 cup water. Stir to loosen bits in pan, pour over chops. Combine corn, crumbs, onion, green pepper and salt and pepper. Place in mounds on top of chops. Bake at 350 degrees for 1 hour.

I sometimes put mustard in filling instead of on the chops.