This all-time family favorite recipe was passed on to me by my mother-in-law.
4 pork chops
1 T. oil
2 T. onion, chopped
2 T. butter
1 t. salt
2 T. all-purpose flour
1 c. sour cream
2 15-1/4 oz. cans corn, drained
1/2 lb. bacon, crisply cooked and crumbled
2 T. green pepper, chopped
1 T. pimento, chopped
Sprinkle pork chops with salt and pepper. Heat oil in a skillet; brown chops on both sides. Remove from skillet; set aside. Sauté onion in butter until translucent; blend in salt and flour. Stir in sour cream until smooth; add corn, bacon, pimento and pepper. Spoon into a greased 13"x9" baking pan; top with pork chops. Bake at 350 degrees for 45 minutes. Serves 4.
Whip up mix & match napkin rings from ribbon scraps...so simple. For each ring, fold a 6-inch length of ribbon in half, right sides facing, and sew ends together with a 1/4-inch seam allowance. Turn the rings right side out, and slip them around rolled napkins.