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