Corn Stuffed Pork Chops

This is a recipe from my mom. It was one of my favorites growing up. Such a great flavor without much work, it's really simple to prepare.

My husband and children just confirmed that they love it as well. 

6 pork chops

1/4 c. prepared yellow mustard

3 Tbsp butter or oil

1/2 onion, chopped

1 green bell pepper, chopped

5 slices of bread (I like the flavor of whole wheat)

1 egg, beaten

1 (12 oz.) can creamed corn

1 bottle pimentos

1 tsp. salt

1/2 tsp freshly cracked black pepper

Spread the pork chops with the mustard and sprinkle with 1/2 tsp of the salt and 1/4 tsp. of the black pepper. Set aside

In a large skillet saute the onion and green pepper until tender.

Tear the bread into little pieces. Combine the bread, cooked peppers and onions, egg, corn, pimentos, and remaining salt and pepper. Place in the bottom of a 9x13 casserole dish.

In the same pan you cooked the peppers and onions in, cook the pork chops on both sides until browned. 

Place pork chops on top of the corn mixture in the casserole dish and press into stuffing. 

Bake, uncovered, at 350 for 45 minutes.