Baked Corn and Pork Chop Casserole

Ingredients

• 2 lbs young pork chops (boneless, fat trimmed)
• Salt and pepper
• Green corn, cut from the cob
• 1 pint water

Method

1. 1 Trim all fat and bone from pork chops. Fry chops until well cooked and pale brown, then dust with salt and pepper.
2. 2 In a 2-quart baking dish, layer corn and pork alternately until the dish is full.
3. 3 Pour 1 pint of water over the layers. Cover the dish and bake for 1 hour.
4. 4 Remove the cover and bake for 15 more minutes to brown the top. Serve immediately.