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Corn Stuffed Pork Chops

Love.Food's picture
  Pork loin chops 4 , cut 1 inch thick
  Chopped onions 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 3 Tablespoon
  Water 3 Tablespoon
  Whole wheat bread slices/Rye bread 1 , toasted and cubed
  Frozen whole kernel corn 1⁄3 Cup (5.33 tbs) (Loose Pack)
  Pimiento 1 Tablespoon, diced
  Ground cumin 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Apple juice concentrate 1 Tablespoon

Trim fat from pork chops.
Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone.
For stuffing, in a saucepan stir together the onion, green pepper, and water.
Bring to boiling; reduce heat.
Cover and simmer about 4 minutes or till the vegetables are tender.
Do not drain the vegetable mixture.
In a small mixing bowl stir together the toasted bread cubes, corn, pimiento, cumin, salt, and pepper.
Add the cooked vegetable mixture; toss lightly.
Spoon about 1/4 cup of the stuffing into each pocket.
If necessary, securely fasten the opening with wooden toothpicks.
Place the chops on a rack in a roasting pan.
Bake, uncovered, in a 350° oven for 35 to 40 minutes or till the juices run clear.
If desired, brush the chops with apple juice concentrate the last 5 minutes of baking.
Before serving, remove toothpicks

Recipe Summary

Main Dish

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Corn Stuffed Pork Chops Recipe