Ingredients
2 large eggs, lightly beaten2 cans (15 ounces each) cream-style corn or 1 can cream-style corn and 1 can (15-1/4 ounces) whole kernel corn, drained1/4 cup butter, melted1/3 cup chopped celery2 tablespoons chopped pimiento4 slices white bread, cubed (about 2 cups)1/2 teaspoon paprika1/2 teaspoon salt1/2 teaspoon pepper4 bone-in pork loin chops (about 1 inch thick and 7 ounces each)Additional paprika and salt
Preparation
In a large bowl, combine the eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9-in. baking pan.
Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until a thermometer reads 160°.
