Individual Baked Pork Chop Dinners

         Yield: 4 Servings
    Categories: Entrees, Main Dishes

      2 tb Oil
      4    Pork chops
           Pepper
      1 sm Onion; thinly sliced
      2 md Potatoes; thinly sliced
      1 pk Green Giant Niblet Ears
           -Corn-on-the-Cob; <4 ears>
      1 ts Dill weed; if desired
    1/4 c  Butter or margarine
      4    Rectangles heavy-duty foil;
           -<16x12-inch>
 
  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 1/4 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 1/4 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 15x10-inch 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