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Corn-Stuffed Butterfly Chops

 Corn-Stuffed Butterfly Chops
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
4 ServingsPrep: 15 min. Bake: 1 hour


  • 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.

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Corn-Stuffed Butterfly Chops (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer