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2 tablespoons vegetable oil
4 pork chops
Pepper
1 small onion, thinly sliced
2 medium potatoes, thinly sliced
1 package frozen corn on the cob
1 teaspoon dill weed (optional)
4 rectangles of foil 16 x 12 inches each
Heat oven to 350 degrees F.
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 1/4 of onion and potato slices
on top of each pork chop. Place 1 frozen ear of corn next to pork chop on foil.
Sprinkle 1/4 teaspoon dill weed over each dinner, if desired; top with 1 tablespoon
butter. Fold foil around pork chop and corn; seal top and sides securely. Place
packets in 15 x 10-inch jellyroll pan. Bake for 1 hour or until corn is hot
and potatoes and pork chops are tender.
Yield: 4 servings
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