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CORN AND MUSHROOM PORK CHOP CASSEROLE

1 can condensed cream of mushroom or chicken soup
12 oz. can whole kernel corn
4 pork chops, cut 1/2 inch thick
Salt, pepper
2 bay leaves

Combine soup and corn in a casserole. Season chops with salt and pepper. Arrange on top of the soup - corn mixture, placing half a bay leaf under each chop. Bake, covered, in a 325 degree oven about 45 minutes. Uncover and continue to bake about 15 minutes or until chops are brown.