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.
Pork Chops
with Corn Stuffing
- 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
Dash pepper
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.
Nutrition Facts
Calories 270 calories
Protein 30 grams
Fat 14 grams
Sodium 169 milligrams
Cholesterol 78 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
