Nancy's Porkchops

Nancy is one of my parents very best friends, Nancy Dolan. This is one of her recipes and it truly is a good one. It screams "comfort food" and makes a really nice Sunday dinner in the fall.
One of the ingredients is a canned good that really not be considered a "good." It is something that I would never in a million years serve to my family straight out of the can.
Are you ready for it? it's cream corn. Yuck, cream corn. Who eats cream corn? What ever possessed someone to create such a thing? Well, after making this concoction, you'll be glad someone did. It is delicious! Seriously, delicious!


Nancy's PorkchopsServes 6
1/2 pound bacon, uncooked and chopped
1 onion, chopped
2 cans cream style corn
6 bone-in pork chops,
1/2 package Pepperidge Farm Herb Seasoned Stuffing
fresh ground pepper

Preheat oven to 300 degrees. In a heavy skillet over medium heat, cook bacon until crisp. Spoon out some of the bacon drippings and set aside (about 5 tbsp). Add chopped onion to the skillet and cook the bacon and onion until the onion is just a little bit browned. Add a generous grinding of fresh pepper. Stir in the cream style corn until well combined.
Lightly pepper both sides of the pork chops and arrange in a 9x13 baking pan. Pour the corn/onion/bacon mixture over the pork chops. Wipe the skillet with a paper towel.
Add the bacon drippings to the skillet and heat over medium. Add the 1/2 package of stuffing and toss to lightly mix the bacon drippings. Spoon the stuffing over the cream style corn, it should lighly cover the pork chops.
Bake at 300 for 2 hours. Serve each chop with a spoonful of the stuffing mixture. Yum!

Enjoy! the stuffing absorbs the liquid from the cream corn and the porkchops are so tender and delicious.