Baked Pork Chops with Vegetables

 Baked chops with vegetables

2 tablespoons shortening

6 (3/4 inch thick) pork loin chops

1 medium size green pepper, chopped and seeded

1 small onion, chopped

1 cup chopped celery

¼ cup plus 2 tablespoons butter divided

1 (8¾ ounce) can whole kernel corn, drained

1 cup soft breadcrumbs

1 egg, beaten

1 teaspoon salt

¼ teaspoon pepper

3 tablespoons flour

1 cup milk

Melt shortening in a large skillet over medium heat; add port chops, and brown on both sides. Remove chops from skillet, and drain on paper towels; drain off pan drippings. 

Saute green pepper, onion, and celery in ¼ cup butter in a medium saucepan. Remove from heat; add corn, breadcrumbs, egg, salt, and pepper, stirring until well blended. Set vegetable mixture aside.

Melt remaining butter in a heavy saucepan over low heat;  add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. 

Arrange pork chops in a lightly greased 13x9x2 inch baking dish. Spoon vegetables mixture over pork chops. Pour white sauce evenly over vegetable mixture. Bake uncovered, at 300 degrees for 45 minutes or until pork chops are tender. Serve immediately. Yield: 6 servings