Corn And Breadcrumb Stuffed Pork Chops
|Pork chops||8 (Thin Cut)|
|Celery||1 Cup (16 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Soft bread crumbs||4 Cup (64 tbs)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
1 Preheat the oven to 325°Fahrenheit.
2 Using salt and pepper, season the chops well.
3 In a small saucepan, add Crisco and cook celery and onion in it until tender;
4 Stir in bread crumbs, corn, sage, the 1/2 teaspoon salt and the dash pepper.
5 On a rack in shallow roasting pan, place half the pork chops
6 Spread evenly with stuffing, using about 2/3 cup for each.
7 Arrange the remaining chops on top.
8 Using a foil, cover the pan.
9 Bake for about 45 minutes.
10 Remove the foil and bake for 30 minutes or until the meat is tender.
11 Serve, sprinkled with paprika.