1 can condensed cream of chicken or mushroom soup
1 c. whole kernel corn
4 pork chops, 1/2 inch thick
Salt and pepper

Combine soup and drained corn in a shallow casserole. Season chops. Arrange on top of the soup corn mixture. Bake covered in a slow oven, 325 degrees for about 45 minutes. Uncover and continue to bake about 15 minutes.