Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons coconut oil ((or olive oil))
  • 4 boneless pork chops ((about 3/4" thick))
  • 1/4 teaspoon garlic salt
  • 3 tablespoons butter
  • 1/4 cup chopped onion
  • 1 1/4 cup Italian bread cubes
  • 1 can cream corn ((14.74 ounces))

Instruction

  • Preheat the oven to 350 degrees.
  • In a skillet over medium heat, melt the coconut oil.
  • Add the pork chops, cooking for 1-2 minutes, then flipping them to lightly brown on the other side for an additional 1-2 minutes.
  • Sprinkle the lightly browned pork chops with the garlic salt, then transfer the pork chops to an 11x7" baking pan. 
  • Add the butter, onions and bread cubes to the skillet. Saute for 5-7 minutes until the breadcrumbs are toasted and the onions are tender.
  • Pour the cream corn overtop the pork chops.
  • Sprinkle breadcrumbs and onions over top the pork chops.
  • Insert an oven-safe probe thermometer into the side of the thickest part of a pork chop.
  • Bake until the internal temperature reads 145 degrees, or about 20-25 minutes, depending on the thickness of the pork chops.
  • Tent the casserole with foil to keep warm until servings.