Individual Baked Pork Chop Dinners
- 2 tb Oil
- 4 Pork chops
- Pepper
- 1 sm Onion; thinly sliced
- 2 md Potatoes; thinly sliced
- 1 pk Green Giant Niblet Ears
- -Corn-on-the-Cob; <4 ears>
- 1 ts Dill weed; if desired
- 1/4 c Butter or margarine
- 4 Rectangles heavy-duty foil;
- -<16x12-inch>
Heat oven to 350 degrees. In large skillet, heat oil. Brown pork chops in
oil; season with pepper. Place 1 pork chop on center of each piece of foil.
Place 1/4 each of onion slices and potato slices on top of each pork chop.
Place 1 frozen ear of corn next to pork chop on foil. Sprinkle 1/4 teaspoon
dill weed over each dinner, if desired; top with 1 tablespoon margarine.
Fold foil around pork chop and corn; seal top and sides securely. Place
packets on 15x10-inch jelly roll pan. Bake at 350 degrees for 1 hour or
until corn is hot and potatoes and pork chops are tender.
Recipe by: Family Fun Cookbook/Pillsbury 1983
Posted to TNT Recipes Digest by Karen on May 02,
1998
oil; season with pepper. Place 1 pork chop on center of each piece of foil.
Place 1/4 each of onion slices and potato slices on top of each pork chop.
Place 1 frozen ear of corn next to pork chop on foil. Sprinkle 1/4 teaspoon
dill weed over each dinner, if desired; top with 1 tablespoon margarine.
Fold foil around pork chop and corn; seal top and sides securely. Place
packets on 15x10-inch jelly roll pan. Bake at 350 degrees for 1 hour or
until corn is hot and potatoes and pork chops are tender.
Recipe by: Family Fun Cookbook/Pillsbury 1983
Posted to TNT Recipes Digest by Karen
1998
