Pork Chops with Corn Dressing

1 egg, beaten
2 c. soft bread crumbs
1 1/2 c. cooked whole kernel corn
1/4 c. water
1/2 c. chopped green pepper
1 small onion, chopped
1 tsp. Worcestershire sauce
2 Tbsp. vegetable oil
6 butterfly pork chops (about 1” thick)
Salt and pepper
2/3 c. milk
1 (10 3/4 oz.) can cream of mushroom soup, undiluted

In bowl combine egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside. In large ovenproof skillet or Dutch oven heat oil over medium-high heat. Lightly brown pork chops on both sides. Season with salt and pepper. Top with corn dressing mixture. Add enough water to cover bottom of pan. Bake, uncovered, at 350° for about one hour or until pork is tender and a meat thermometer reads 160°. Add additional water to pan if necessary. Remove pork chops and dressing to serving platter; keep warm. Skim fat from pan drippings. Stir in soup and milk. Cook and stir over medium heat until hot and bubbly. Serve with pork chops. Makes six servings.