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Stuffed Iowa Chops Recipe

Stuffed Iowa Chops Recipe photo by Taste of Home

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Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa

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Stuffed Iowa Chops Recipe

Prep: 20 min. Bake: 1 hour

Yield: 4 Servings

20 60 80

Ingredients

4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 cup whole kernel corn
1 cup diced peeled apple
1 cup dry bread crumbs
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
1 tablespoon milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
SAUCE:
1/2 cup honey
1/4 to 1/2 cup Dijon mustard
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Cut a pocket in each chop by slicing almost to the bone. In a large skillet, brown the chops in oil over medium heat. Remove from the heat.
In a large bowl, combine the corn, apple, bread crumbs, parsley, onion, milk, salt, sage and pepper. Stuff into pork chops. Place in a greased 13-in. x 9-in. baking dish.
Combine the sauce ingredients; pour half over the chops. Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°, basting occasionally with remaining sauce. Yield: 4 servings.

Originally published as Stuffed Iowa Chops in Country October/November 2004, p49

Medium-Bodied White Wine

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

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Stuffed Iowa Chops

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Reviewed on Apr. 28, 2012 by LynnRoseT

I made this this morning, and had it for a late lunch. Very Tasty! I even had applesauce with it. All I can say is it is simple to make and makes an excellent meal. I used 5 chops. The sauce is delish, the stuffing delish, and the chops are moist.

Reviewed on Apr. 27, 2012 by joepeg21

This was so delicious! The stuffing was quite a surprise, I had never combined corn, onions, and apples before...I'm so glad I just did it without questioning the unknown, it is incredibly good! I always bread my pork chops so they don't get dry, and the chops on sale at my store weren't thick enough to stuff, so I just overlapped the chops a bit and placed the stuffing in between. This stuffing would be good with any white meat, I think. Ohhhh, it was so good!!!! Thank you for a keeper recipe!!!

Reviewed on Apr. 26, 2012 by administrator

We do not like bone in chops so used boneless. Did not take as long to bake. Needed a little more liquid as it tended to be dry, but good.