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Stuffing and Pork Chops

6 pork loin rib chops, 1 1/4 inches thick
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 cup soft whole wheat bread crumbs
1 8 ounces can kernel corn, drained
1/8 teaspoon dried thyme leaves, crushed
1 dash pepper
2 tablespoons vegetable oil
2 tablespoons water

Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside. Cook onion in butter in a medium saucepan 2 to 3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing. Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20 to 30 minutes. Serves 6.