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Corn-Stuffed Pork Chops Recipe

Corn-Stuffed Pork Chops Recipe

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. YIELD: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)


  • 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.

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.

Reviews for Corn-Stuffed Pork Chops

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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


Reviewed Jun. 10, 2012

"This dish has outstanding flavor! I had a package of 5 butterflied chops. I used a heaping 1/4 cup each of onion and green pepper in 2 tbs butter with 2 cups of stuffing mix, 1 cup of corn and generous 2&1/2 tbs of pimiento. I also added about 1/4 cup water to the stuffing mixture. I browned chops in butter and seasoned with garlic powder and a pinch of salt. After stuffing the chops, I put the remaining stuffing mixture in the baking dish around the chops to make a casserole. Covered dish the first 20 minutes of baking then removed foil and sprinkled another 1/4 cup of water over the stuffing. Will definitely make this again and maybe even try chicken breasts! What an awesome recipe!"

Reviewed Nov. 8, 2010

"All I can say is this was a hit with my family. My husband is a picky eater and he went bragging to his friends about this dish. I changed a couple things around, and it was good. Defaenlly be making this again."

Reviewed Feb. 13, 2010

"I used bread stuffing instead (lower sodium stove top chicken stuffing mix) and added some water. I marinated boneless chops in oil, garlic, Worcestershire sauce, and hot sauce for a couple hours. I added two chili peppers to the onion pepper mix. I loved these chops!"

Reviewed Jan. 21, 2010

"Recipe was very good! I added some garlic and garlic salt and it was really good! I had a little left over of the stuffing ingredients and poored them over the pork chops. It was delish!"

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Wine Pairings

Medium-Bodied White Wine

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