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Baked Pork Chops w/Vegetables

2 tablespoons of shortening
six 3/4 inch thick pork loin chops, about 2 pounds
1 medium size green pepper, chopped
1 small onion, chopped
1 cup of chopped celery
1/4 cup plus 2 tablespoons of butter or margarine, divided
one 8 3/4 ounce can of whole kernel corn, drained
1 cup of soft breadcrumbs
1egg, beaten
1 teaspoon of salt
1/4 teaspoon of pepper
3 tablespoons of all purpose flour
1 cup of milk

Melt shortening in a large skillet over medium heat; add pork chops, and brown on both sides. Remove chops from skillet, and drain on paper towels; drain off pan drippings.

Sauté green pepper, onion and celery in 1/4 cup butter in a medium saucepan. remove from heat; add corn, breadcrumbs, egg, salt and pepper, stirring until well blended. Set vegetable mixture aside.

Melt remaining butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Arrange pork chops in a lightly greased 13x9x2 inch baking dish. Spoon vegetable mixture over pork chops. Pour white sauce evenly over vegetable mixture. Bake, uncovered, at 300ºF. for 45 minutes or until pork chops are tender. Serve immediately.
Yield: 6 servings

Also see Stuffed Pork Chops

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