FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK CHOPS pg 2 >>>>> >  Pork Chops with Corn Stuffing

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PORK CHOPS WITH CORN STUFFING

Serves 6
 

Ingredients

    6 pork loin rib chops, 1ΒΌ inches thick
    1/4 cup finely chopped onion
    1 tablespoon butter or margarine
    1 cup soft whole wheat bread crumbs
    1 8-ounce can whole kernel corn, drained
    1/8 teaspoon dried thyme leaves, crushed
    Dash pepper
    2 tablespoons vegetable oil
    2 tablespoons water 
     

Cooking Directions

Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside.

Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing.

Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20-30 minutes.

Serving Suggestions
Stuffed chops not baked? These chops are browned then braised in a little water. Be sure that the lid covers tightly. Serve with green beans, crusty bread and fresh fruit.

Nutrition Facts
Calories 244 calories; Protein 23 grams; Fat 13 grams; Sodium 144 milligrams; Cholesterol 60 milligrams; Saturated Fat 4 grams; Carbohydrates 8 grams; Fiber 1 grams
 

Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages