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Corn-Stuffed Pork Chops Recipe
Corn-Stuffed Pork Chops Recipe photo by Taste of Home

Corn-Stuffed Pork Chops Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 4 servings

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)

Nutritional Facts

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.

Directions

  1. 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.
  2. Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary.
  3. 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.
Originally published as Corn-Stuffed Pork Chops in Light & Tasty February/March 2006, p23

Nutritional Facts

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.

Medium-Bodied White Wine

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

Reviews for Corn-Stuffed Pork Chops

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 4, 2014

I thought it was okay but a little dry and bland. My mom, however thought it was one of the best things I had ever made...I did add some extra butter to the stuffing.

MY REVIEW
Reviewed Feb. 15, 2014

Can't wait to try it soundd wonderful

MY REVIEW
Reviewed Feb. 13, 2014

Delicious! I have a secret to keeping the stuffing inside. Instead of cutting the pocket on the outer edge, slice about halfway through the chop along the length of the bone. Then cut a pocket from the inside. I found this in a recipe 30 years ago, and my stuffing always stays put!

MY REVIEW
Reviewed Feb. 13, 2014

Awesome...

MY REVIEW
Reviewed Sep. 19, 2012

Excellent

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