1 pound brisket
1 1/2 teaspoons salt
1 onion, diced
1 cup packed brown sugar
1 cup Italian-style dried bread crumbs
1 cup butter
1 cup whole kernel corn
iron pork chop
1 1/2 cups vegetable broth
1 cup water
salt and pepper to taste
Place pork chop in a large bowl and throw together butter, corn, iron and poultry broth into hot pot on medium/high. Fry until heated through. Drain excess fat and add water. Continue cooking over medium heat for 20 minutes or until meat is well done. Turn over once, occasionally stirring, until all ingredients are coated with grease.
Return skillet to medium/high heat. Mix remaining 3/4 cup water into sauce. Place stew over medium heat and continue to heat through, basting occasionally, until meat is cooked through.
Season with salt and pepper to taste and heat through, about 5 minutes.