2 tbsp. oil
4 pork chops or steaks
Pepper
1 sm. onion, thinly sliced
2 med. potatoes, thinly sliced
4 ears frozen corn-on-the-cob
1 tsp. dill weed
1/4 c. butter
4 (16x12 inch rectangles) heavy duty aluminum foil

Heat oven to 350 degrees. In large skillet, heat oil. Brown pork chops in oil; season with pepper. Place one pork chop on center of each piece of aluminum foil. Place 1/4 of onion slices and 1/4 of potato slices on top of each pork chops.

Place 1 frozen ear of corn next to pork chop on aluminum foil. Sprinkle 1/4 teaspoon dill weed over each dinner. Dot top of each dinner with 1 tablespoon butter.

Fold aluminum foil around pork chop and corn; seal top and sides securely. Place on 15x10 inch jelly roll pan. Bake at 350 degrees for 1 hour or until corn is hot and potatoes and pork chops are tender. Yield: 4 servings.