Recipe - Individual Baked Pork Chop Dinners

2 tablespoon Oil
4 Pork chops
Pepper
1 small Onion; thinly cut or sliced up
2 md Potatoes; thinly cut or sliced up
1 pack Green Giant Niblet Ears
CornontheCob; 4 ears
1 teaspoon Dill weed; if desired
One fourth cup Butter or margarine
4 Rectangles heavyduty foil;
16x12inch

Heat oven to 350 degrees. In large skillet, heat oil. Brown pork chops in
oil; season with pepper. Place 1 pork chop on center of each piece of foil.
Place One fourth each of onion slices and potato slices on top of each pork chop.
Place 1 frozen ear of corn next to pork chop on foil. Sprinkle One fourth teaspoon
dill weed over each dinner, if desired; top with 1 tablespoon margarine.

Fold foil around pork chop and corn; seal top and sides securely. Place
packets on 15x10inch jelly roll pan. Bake at 350 degrees for 1 hour or
until corn is hot and potatoes and pork chops are tender.

Recipe by: Family Fun Cookbook/Pillsbury 1983

Posted to TNT Recipes Digest by Karen SilkyKitty@prodigy.net on May 02,
1998