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Corn-Stuffed Pork Chops

 Corn-Stuffed Pork Chops
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
4 ServingsPrep: 15 min. Bake: 35 min.


  • 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)


  • 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.
  • Cut a pocket in each chop by slicing almost to the bone. Stuff each
  • chop with the mixture. Secure with toothpicks if necessary.
  • 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,

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Corn-Stuffed Pork Chops (continued)

Nutritional Facts: 14 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer