6 loin or rib pork chops, 1 inch thick, 1-3/4 lbs.
2 1/4 tsp. salt
1/16 tsp. pepper
3/4 c. chopped onion
2 tbsp. butter
1 c. finely chopped celery
1/3 c. finely chopped green pepper
1 egg
No. 2 can creamed corn
1 c. fine dry bread crumbs
1 tbsp. flour
1 1/2 c. milk
Start oven 10 minutes before baking, 350 degrees. Lay chops out flat in a small roasting pan.
Sprinkle 1 3/4 teaspoon salt and the pepper over chops. Cover and bake 25 minutes. Meanwhile saute onion in 1 1/2 tablespoons of the butter until soft and yellow. Add the celery, green pepper and the remaining salt and stir thoroughly. Beat egg. Stir in the corn and crumbs and add to the skillet. Stir and reheat thoroughly. Prepare white sauce of the remaining butter, flour and milk. Turn the hot corn mixture over the chops. Pour hot white sauce over the top and bake uncovered another 40 minutes. To serve, cut around the chops and lift them out with their topping of corn custard intact. 6 servings. .
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