Ingredients

• 1 1/2 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

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
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.