Baked Pork Chops and Macaroni Creole

Here's an old time idea that's probably "Mid-Western" enough for ya. This is something I picked up from my ex-Mennonite Grandmother in Hutchinson, Kasas. Take four nice thick pork chops and brown 'em on each side. Dice up four or so slices of stale bread++or bread dried out in the oven. Mix that into a can or so of creamed corn. How many cans you need will vary with the brand of corn. Add about half a chopped up yellow onion and a couple of beaten eggs. Mix the mess well and add salt an pepper to taste. Put the browned chops in a greased baking dish, pour the corn mixture over the chops and pop 'em in a 325F oven for about an hour. The corn topping should come out browned and fairly dry and the chops should be nice and succulent with a hint of sweetness from the corn. This is one dish that garlic will absolutely ruin! I've tried all sorts of ways to fancy up this dish but have never been successful in improving the original simple recipe. And there's not ONE squid tentacle in the whole mess! Posted by Stephen Ceideburg; March 3 1991.