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Individual Baked Pork Chop Dinners

2 tb Oil
4 Pork chops
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.

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