Baked Top Hat Pork Chops

4 thick centre loin pork chops, fat and rind trimmed off and discarded.
1/2 of a 418g tin of creamed corn (1 cup)
2 ounces of dried bread crumbs, or seasoned stuffing mix (1/2 cup)
1 stalk of celery, washed, trimmed and chopped
1 TBS finely chopped parsley
salt and black pepper to taste

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow baking dish. Set aside.

Dust the pork chops lightly with some salt and black pepper. Place into the baking dish. Combine the bread crumbs, creamed corn, celery and parsley. Mound an equal portion on top of each pork chop. Dot with butter.

Cover lightly with aluminium foil and bake for 30 minutes. Uncover and bake for 15 minutes longer, until lightly browned. Serve hot, with your favourite side dishes.