2 tbsp. oil
4 pork chops
Pepper
1 sm. onion, thinly sliced
2 med. potatoes, thinly sliced
1 pkg. (Green Giant Niblet Ears) corn on cob
1 tsp. dill weed if desired
1/4 c. butter
4 rectangles heavy duty foil (16x12 inch)

Heat oven to 350 degrees. In large skillet, heat oil. Brown pork chops in oil; season with pepper. Place 1 pork chop on center of each piece of foil. Place 1/4 each of onion slices and potato slices on top of each pork chop. Place 1 frozen ear of corn next to pork chop on foil. Sprinkle 1/4 teaspoon dill weed over each dinner, if desired. Top with 1 tablespoon butter.

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