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Corn-Stuffed Butterfly Chops Recipe

Photo by: Taste of Home

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Corn stuffing is a delicious twist in this old family recipe from an aunt. I fix these chops for special meals with scalloped potatoes, coleslaw and pickled beets. My family and friends always compliment my cooking when I make them. -Marie Dragwa, Simpson, Pennsylvania

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4 Servings
Prep: 15 min. Bake: 1 hour

Ingredients

1-1/2 cups frozen corn, thawed
1-1/2 cups soft bread crumbs
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon rubbed sage
3/4 teaspoon salt
1/4 teaspoon pepper
1 egg
3 tablespoons milk
4 bone-in pork loin chops (1-1/2 inches thick)
2 tablespoons vegetable oil
1/4 cup water

Directions

In a bowl, combine the first seven ingredients. In another bowl, lightly beat egg and milk; stir into corn mixture. Cut a pocket in each chop almost to the bone. Stuff about 1/4 cup corn mixture into each chop; secure with toothpicks.
In a large skillet, cook chops in oil until browned on both sides. Transfer to a greased 13-in. x 9-in. baking dish; add water. Cover and bake at 350° for 1 hour or until a thermometer inserted into stuffing reads 160°-170°. Discard toothpicks. Yield: 4 servings.

Corn-Stuffed Butterfly Chops published in Taste of Home June/July 2000, p29

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