Pork Chop Surprise

Ingredients:

6 bone in pork chops, mine were about 1/2 inch thick. Adjust your cook times for thicker chops. yes you can use boneless but I do not think the broth that comes out will be as juicy.
1 can of cream style corn (14.75 ounce can)
1/4 cup parmesan cheese, I use the finely crumbled one (Kraft)
1/4 teaspoon of chili powder
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of dried parsley (mostly for color)
Salt and Pepper
2 tablespoon of grated onion (you can use more or omit depending on your preference)
*all spices can be adjusted to your preference
1/4 cup of mustard (any kind)
3 tablespoons of honey (I used a truffled honey, any kind will do)
Seasoning Salt of any kind, I used Lawry’s
2 tablespoons of butter

Directions:

Combine the mustard and the honey, mix well. Add some black pepper and mix. Take your chops and pat them dry with paper towels. Then season both sides lightly with seasoning salt. Brush the chops all over with the honey mustard . You will use most of it, but discard the rest when done covering the chops.
Heat butter in a skillet. Prepare a baking dish by spraying with oil or butter. Heat oven to 350 degrees.
Add the chops to the skillet and sear for a couple of minutes on each side. You don’t want to cook them fully, just get a golden brown sear on them in spots.
Add the chops to the prepared baking dish. Add 1/4 cup of water to the skillet carefully and use spatula to bring up the meaty bits as this simmers. Then pour this meaty bit water all over the chops.
In a bowl combine your corn, the parmesan, the onion and all the rest of the ingredients. You can add more cheese if you like. Totally up to you.
Spoon the corn mixture all over the top of the chops. it is ok if some drips into the dish off the chops.
Bake for about 45 minutes to an hour. The cook time will depend on thickness of chops and the ocen. You can use a meat thermometer to make sure you take these out around 145 150 interenal temp. They will cook ten more degrees when they are out of the oven as they cool. You will know when they are done when they are caramelized and there should be a nice jus in the bottom of the pan. If you use boneless you may not have as much juice.
Serve with the jus from the dish.

I await your comments! Enjoy!