Corn Stuffed Pork Chops

From the Kitchen of Janet Woodhouse   4/01/99

6   3/4" thick Pork Chops  3 tbsp Oil  Mustard
1  1# can of Creamed Corn  
1  12 oz. can of Whole Kernel Corm (Drained)
1  Beaten Egg   1 Cup Bread Crumbs  
1/4 cup Chopped Onions   1/4 cup Chopped Green Peppers
2 Tbsp Chopped Pimiento  1 Tsp Salt   Dash of Pepper

Slowly brown pork chops in oil.  Remove when brown & spread with mustard lightly.  Combine corn, egg,  creamed corn, onion, green peppers, bread crumbs, pimientos & salt & pepper.  Arrange pork chops in baking dish,  Spoon stuffing between & around pork chops.  Bake at 350 degrees for 1 hour.