Baked Chops With Vegetables

Oxmoor House
6 servings


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2 tablespoons shortening
6 (3/4-inch-thick) pork loin chops (about 2 pounds)
1 medium-size green pepper, chopped
1 small onion, chopped
1 cup chopped celery
1/4 cup plus 2 tablespoons butter or margarine, divided
1 (8 3/4-ounce) can whole kernel corn, drained
1 cup soft breadcrumbs
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 cup milk


Melt shortening in a large skillet over medium heat; add pork chops, and brown on both sides. Remove chops from skillet, and drain on paper towels; drain off pan drippings.

Sauté green pepper, onion, and celery in 1/4 cup butter in a medium saucepan . Remove from heat; add corn, breadcrumbs, egg, salt, and pepper, stirring until well blended. Set vegetable mixture aside.

Melt remaining butter in a heavy saucepan over low heat; add flour , stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Arrange pork chops in a lightly greased 13- x 9- x 2-inch baking dish . Spoon vegetable mixture over pork chops. Pour white sauce evenly over vegetable mixture. Bake, uncovered, at 300° for 45 minutes or until pork chops are tender. Serve immediately.

Created date

February 2010