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Corn Stuffed Pork Chops

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  Pork chops 8
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Vegetable shortening 4 Tablespoon
  Soft bread crumbs 4 Cup (64 tbs)
  Whole kernel corn 1 Can (10 oz) (Drained)
  Sage 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash

Season chops with salt and pepper.
In small saucepan, cook celery and onion in vegetable shortening until tender; stir in bread crumbs, corn, sage, the 1/2 teaspoon salt and the dash pepper.
Place half the pork chops on rack in shallow roasting pan.
Spread evenly with stuffing; use about 2/3 cup for each.
Top with remaining chops.
Cover pan with foil; bake at 325° for 45 minutes.
Remove foil and bake 30 minutes more or until meat is tender.
Sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2675 Calories from Fat 1323

% Daily Value*

Total Fat 148 g227.8%

Saturated Fat 43.5 g217.5%

Trans Fat 8.7 g

Cholesterol 625.5 mg208.5%

Sodium 2953.5 mg123.1%

Total Carbohydrates 118 g39.4%

Dietary Fiber 9.4 g37.8%

Sugars 17 g

Protein 205 g410%

Vitamin A 14% Vitamin C 23.2%

Calcium 51.3% Iron 71.9%

*Based on a 2000 Calorie diet

Corn Stuffed Pork Chops Recipe