Save on Pinterest

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
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    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)


  • 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 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.
Nutrition Facts
1 each: 297 calories, 12g fat (5g saturated fat), 94mg cholesterol, 433mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Recommended Video


Click stars to rate
Average Rating:
  • KD89
    Apr 6, 2017

    Very good, though my chops turned out a bit dry. Will make again, but make minor adjustments such as slightly more butter to filling and not cooking as high or as long to make sure the meat doesn't dry out.

  • historygal22
    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.

  • kellicwatt
    Feb 15, 2014

    Can't wait to try it soundd wonderful

  • carolanne1210
    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!

  • Maricar4
    Feb 13, 2014


  • debbogs
    Sep 19, 2012


  • JTayFil
    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!

  • kitt8980
    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.

  • dolittl2
    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!

  • darcadi
    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!