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
- 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
- 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.
Originally published as Corn-Stuffed Butterfly Chops in Taste of Home June/July 2000, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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