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Corn-Stuffed Pork Chops Recipe

Corn-Stuffed Pork Chops Recipe photo by Taste of Home

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Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing only takes a few moments to prepare. —Kimberly Andresen, Chiefland, Florida

This recipe is:

Healthy

Diabetic Friendly

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Corn-Stuffed Pork Chops Recipe

Prep: 15 min. Bake: 35 min.

Yield: 4 Servings

15 35 50

Ingredients

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
3/4 cup corn bread stuffing mix
1/2 cup frozen corn, thawed
2 tablespoons diced pimientos
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)

Directions

In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper.
Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary.
Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until meat thermometer in the meat reads 160°. Discard toothpicks. Yield: 4 servings.

Nutritional Analysis: 1 serving equals 297 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 433 mg sodium, 14 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Corn-Stuffed Pork Chops in Light & Tasty February/March 2006, p23

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Corn-Stuffed Pork Chops

Corn-Stuffed Pork Chops

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Reviewed on Sep. 19, 2012 by debbogs

Excellent

Reviewed on Jun. 10, 2012 by JTayFil

This dish has outstanding flavor! I had a package of 5 butterflied chops. I used a heaping 1/4 cup each of onion and green pepper in 2 tbs butter with 2 cups of stuffing mix, 1 cup of corn and generous 2&1/2 tbs of pimiento. I also added about 1/4 cup water to the stuffing mixture. I browned chops in butter and seasoned with garlic powder and a pinch of salt. After stuffing the chops, I put the remaining stuffing mixture in the baking dish around the chops to make a casserole. Covered dish the first 20 minutes of baking then removed foil and sprinkled another 1/4 cup of water over the stuffing. Will definitely make this again and maybe even try chicken breasts! What an awesome recipe!

Reviewed on Nov. 08, 2010 by kitt8980

All I can say is this was a hit with my family. My husband is a picky eater and he went bragging to his friends about this dish. I changed a couple things around, and it was good. Defaenlly be making this again.

Reviewed on Feb. 13, 2010 by dolittl2

I used bread stuffing instead (lower sodium stove top chicken stuffing mix) and added some water. I marinated boneless chops in oil, garlic, Worcestershire sauce, and hot sauce for a couple hours. I added two chili peppers to the onion pepper mix. I loved these chops!

Reviewed on Jan. 21, 2010 by darcadi

Recipe was very good! I added some garlic and garlic salt and it was really good! I had a little left over of the stuffing ingredients and poored them over the pork chops. It was delish!