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Serves 6


    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

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