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Stuffed Iowa Chops Recipe

Stuffed Iowa Chops Recipe

Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa
TOTAL TIME: Prep: 20 min. Bake: 1 hour YIELD:4 servings

Ingredients

  • 4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
  • 1 tablespoon canola oil
  • 1 cup whole kernel corn
  • 1 cup diced peeled apple
  • 1 cup dry bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped onion
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1/2 cup honey
  • 1/4 to 1/2 cup Dijon mustard
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. Cut a pocket in each chop by slicing almost to the bone. In a large skillet, brown the chops in oil over medium heat. Remove from the heat.
  • 2. In a large bowl, combine the corn, apple, bread crumbs, parsley, onion, milk, salt, sage and pepper. Stuff into pork chops. Place in a greased 13-in. x 9-in. baking dish.
  • 3. Combine the sauce ingredients; pour half over the chops. Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°, basting occasionally with remaining sauce. Yield: 4 servings.

Wine Pairings

Medium-Bodied White Wine

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