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

Corn-Stuffed Pork Chops Recipe

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4.5 9 11
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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


  • 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 each: 297 calories, 12g fat (5g saturated fat), 94mg cholesterol, 433mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 32g protein Diabetic Exchanges:1 starch, 4 lean mea


  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

Medium-Bodied White Wine

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

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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."

Reviewed Feb. 15, 2014

"Can't wait to try it soundd wonderful"

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!"

Reviewed Feb. 13, 2014


Reviewed Sep. 19, 2012


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