Baked Top Hat Pork chops

This is a recipe I have had for many years. I got it out of an old cookbook of my mother's, called Martha Logan's Meat Cookery Book. It's a book that she got when she was first married, back in 1954. When I was about 17, I copied down, in hand writing, every recipe in the book that I found interesting, and this particular one has become a real favourite of ours through the years.



Imagine delicious tender meaty pork chops, baked beneath an herby corn and bread stuffing. Nom Nom!! We love this. You can use either ready made stuffing crumbs for the bread stuffing or dried bread crumbs. If you are using plain dried bread crumbs, do add some herbs as they give it a lovely flavour. I would suggest 1/2 tsp of dried sage and 1/2 tsp of dried thyme. A bit of chopped and cooked celery and onion would also be a nice addition.



Baked Top Hat Pork Chops
Serves 4
Printable Recipe

Moist and delcious pork chops baked beneath a delicious corn stuffing. Quick, easy, economical and very tasty.

4 thick centre loin pork chops, fat and rind trimmed off and discarded.
1/2 of a 418g tin of creamed corn (1 cup)
2 ounces of dried bread crumbs, or seasoned stuffing mix (1/2 cup)
1 stalk of celery, washed, trimmed and chopped
1 TBS finely chopped parsley
salt and black pepper to taste
butter

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. Set aside.

Dust the pork chops lightly with some salt and black pepper. Place into the baking dish. Combine the bread crumbs, creamed corn, celery and parsley. Mound an equal portion on top of each pork chop. Dot with butter.

Cover lightly with aluminium foil and bake for 30 minutes. Uncover and bake for 15 minutes longer, until lightly browned. Serve hot, with your favourite side dishes.