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Stuffed Iowa Chops

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

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

  • 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.
  • In a large bowl, combine the corn, apple, bread crumbs, parsley,
  • onion, milk, salt, sage and pepper. Stuff into pork chops. Place in

2 of 2

Stuffed Iowa Chops (continued)

Directions (continued)

  • a greased 13-in. x 9-in. baking dish.
  • 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: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer