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

1. Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside.
2. 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.
3. 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, Be Inspired®.