Pork Chops with Corn Stuffing
Stuffed chops not baked? These chops are browned then braised in a little water. Be sure that the lid covers tightly. Serve with green beans, crusty bread and fresh fruit.
6 pork loin rib chops, 1 1/4-inches thick
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 cup soft whole wheat bread crumbs
1 (8-ounce) can whole kernel corn, drained
1/8 teaspoon dried thyme leaves, crushed
2 tablespoons vegetable oil
2 tablespoons water
- Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside.
- Cook onion in butter in a medium saucepan 2 to 3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing.
- Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20 to 30 minutes.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 270 calories Protein 30 grams Fat 14 grams Sodium 169 milligrams Cholesterol 78 milligrams.
Recipe provided courtesy of National Pork Board.