4 (1 inch) pork chops
1 c. chopped celery
1/2 - 2/3 c. chopped onions
1 can creamed corn (med. size)
3 c. milk
3 tbsp. flour
Salt and pepper to taste
Serve with rice

350 oven. Sear pork chops quickly, remove and place in casserole dish. Add vegetables to pan and saute for ten minutes, removing to top of pork chops, mixing in a little salt and pepper with the vegetables plus the can creamed corn.

Make a milk gravy with skimmed evaporated milk or regular milk, flour and salt and pepper to taste. Pour sauce over casserole and bake for 3/4 hour. Remove lid for last 15 minutes. Serve with cooked rice. Serves 4.

For low fat diets, remove fat from pork chops.

This is a four generation family favorite!