Corn-Stuffed Pork Chops
|Rib pork chops||4|
|Whole kernel corn||1⁄2 Cup (8 tbs) (Mexican Style)|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped onions||3 Tablespoon|
|Hot water||1⁄2 Cup (8 tbs)|
Have meatman cut a pocket in each chop, slitting from fat edge and cutting almost to the bone edge.
Salt pocket lightly.
Combine corn, crumbs, onion, salt, and thyme for stuffing; fill pockets in chops.
Close openings with toothpicks along fat side.
(Insert picks at an angle so they don't keep chops from touching skillet.) Lace with string, if desired.