Corn Stuffed Pork Chops
|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)|
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.