Corn-Stuffed Butterfly Chops Recipe

4 4 5
Corn-Stuffed Butterfly Chops Recipe
Corn-Stuffed Butterfly Chops Recipe photo by Taste of Home
Publisher Photo

Corn-Stuffed Butterfly Chops Recipe

Read Reviews
4 4 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 1 hour
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Corn-Stuffed Butterfly Chops in Taste of Home June/July 2000, p29

  • 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
  1. 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.
  2. 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

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Reviews forCorn-Stuffed Butterfly Chops

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patsylee39 User ID: 533540 203624
Reviewed Apr. 29, 2013

"zero stars!!!! Meat was dry and tasteless!!!

Corn stuffing was also tasteless!!"

MY REVIEW
Fkysar User ID: 6197099 41897
Reviewed Nov. 14, 2011

"This is one of my family's favorite dishes. It also looks great as a presentation dish for company."

MY REVIEW
dpatter User ID: 4104666 30555
Reviewed Nov. 11, 2011

"I followed this recipe exactly as described. The pork chops came out very moist and tender. My whole family loved them! Will definitely be making this again!"

MY REVIEW
parrface User ID: 5927245 94639
Reviewed Apr. 22, 2011

"I did not like this recipe. The corn mixture was not very tasty. The pork chops came out dry and without much flavor, despite my adding additional seasonings that the recipe didn't call for."

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