Stuffed Pork Chops II Recipe

Ingredients
<br>- 1 ½ cups dry bread crumbs
<br>- 2 tablespoons butter
<br>- 1  egg, beaten
<br>- 2 cups whole kernel corn
<br>- 4  pork chops butterfly cut
<br>- 1 (10.75 ounce) can condensed cream of mushroom soup
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: In bowl, combine bread crumbs, butter, egg, and corn.  Mix until it is a stiff stuffing.  Cut parallel into each chop to create a pocket.  Stuff each pork chop with stuffing mix.  Place chops in a cooking dish and then pour mushroom soup over top.  Bake for about 45 minutes or until chops are cooked all the way through.
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Ingredients
- 1 ½ cups dry bread crumbs
- 2 tablespoons butter
- 1 egg, beaten
- 2 cups whole kernel corn
- 4 pork chops butterfly cut
- 1 (10.75 ounce) can condensed cream of mushroom soup

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.

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