Corn Stuffed Pork Chops Recipe
Ingredients
| 6 pork loin chops, cut 1 1/2 inches thick | ||
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Egg | 1 , beaten | |
| 1 1/2 cups toasted bread cubes | ||
| 1/2 cup cooked whole kernel corn | ||
| Pimiento | 2 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
Directions
Make a slit in each chop by cutting from fat side almost to bone.
Season cavity with a little salt and pepper.
In small saucepan cook green pepper and onion in butter till tender but not brown.
Combine egg, bread cubes, corn, pimiento, salt, cumin, and pepper.
Pour cooked pepper and onion over bread cube mixture; toss lightly.
Spoon about 1/4 cup stuffing into each pork chop.
Securely fasten pocket opening with wooden picks.
Grill chops over medium coals about 20 minutes.
Turn meat and grill till done, 15 to 20 minutes more.
Before serving, remove the picks.
Season cavity with a little salt and pepper.
In small saucepan cook green pepper and onion in butter till tender but not brown.
Combine egg, bread cubes, corn, pimiento, salt, cumin, and pepper.
Pour cooked pepper and onion over bread cube mixture; toss lightly.
Spoon about 1/4 cup stuffing into each pork chop.
Securely fasten pocket opening with wooden picks.
Grill chops over medium coals about 20 minutes.
Turn meat and grill till done, 15 to 20 minutes more.
Before serving, remove the picks.
Chef
