My grandmother began making this recipe in the 1950s, and it remains a family favorite today. As simple as it seems, the corn dressing complements the pork beautifully.
Category: Main Dish
Cuisine: not set
4 bone-in pork loin chops (3/4 to 1 inch thick and 7 ounces
1 teaspoon salt divided
1/4 teaspoon pepper divided
1 tablespoon canola oil
1 can (15-1/4 ounces) whole kernel corn drained
2 celery ribs diced
1 cup soft bread crumbs
1/3 cup ketchup
1 tablespoon chopped green onion
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