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Corn-Stuffed Butterfly Chops

Total Time

Prep: 15 min. Bake: 1 hour


4 servings

Corn stuffing is a delicious twist in this old family recipe from an aunt. I fix these chops for special meals with scalloped potatoes, coleslaw and pickled beets. My family and friends always compliment my cooking when I make them. -Marie Dragwa, Simpson, Pennsylvania


  • 1-1/2 cups frozen corn, thawed
  • 1-1/2 cups soft bread crumbs
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon finely chopped onion
  • 3/4 teaspoon rubbed sage
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 3 tablespoons milk
  • 4 bone-in pork loin chops (1-1/2 inches thick)
  • 2 tablespoons vegetable oil
  • 1/4 cup water


  1. In a bowl, combine the first seven ingredients. In another bowl, lightly beat egg and milk; stir into corn mixture. Cut a pocket in each chop almost to the bone. Stuff about 1/4 cup corn mixture into each chop; secure with toothpicks.
  2. In a large skillet, cook chops in oil until browned on both sides. Transfer to a greased 13-in. x 9-in. baking dish; add water. Cover and bake at 350° for 1 hour or until a thermometer inserted into stuffing reads 160°-170°. Discard toothpicks.

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