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Corn Stuffed Pork Chops

chef.austin's picture
  Pork chops 6 (1 1/2 To 2 Inches Thick)
  Canned whole kernel corn 8 Ounce, drained (1 Can, Liquid Reserved)
  Seasoned bread stuffing mix 1 Cup (16 tbs)
  Finely chopped onion 2 Tablespoon
  Minced green bell pepper 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Chopped sun dried tomatoes in oil 1⁄4 Cup (4 tbs), drained
  Chopped fresh basil 2 Tablespoon
  Cornstarch 4 Teaspoon
  Water 1 Tablespoon

1) With a sharp knife, cut a pocket for stuffing in each pork chop.
2) In a medium bowl, add 3 tbsp reserved liquid from corn, stuffing mix, onion, bell pepper, salt, sun-dried tomatoes and basil, mix well; spoon the corn mixture into the chop pockets, secure with the wooden picks.
3) Place a metal rack or trivet in a slow cooker and place the chops on the rack; cook covered on LOW for about 6-7 hrs or until the pork chops are tender.
4) In a small bowl, dissolve the cornstarch in water and stir into the slow cooker; cook covered on HIGH for about 15 min or until slightly thick.

5) Spoon the sauce over the chops and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
30 Minutes
Cook Time: 
360 Minutes
Ready In: 
390 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 822 Calories from Fat 316

% Daily Value*

Total Fat 35 g54.4%

Saturated Fat 8.1 g40.5%

Trans Fat 0.2 g

Cholesterol 159.8 mg53.3%

Sodium 1428.5 mg59.5%

Total Carbohydrates 68 g22.6%

Dietary Fiber 2.8 g11.2%

Sugars 12.1 g

Protein 57 g114.9%

Vitamin A 20% Vitamin C 24.1%

Calcium 19% Iron 26.5%

*Based on a 2000 Calorie diet

Corn Stuffed Pork Chops Recipe