Gourmet Style Corn Stuffed Pork Chops Recipe


MethodMain Ingredient


For stuffing
 Chopped onion1⁄3 Cup (5.33 tbs)
 Chopped green pepper3 Tablespoon
 Water3 Tablespoon
 Wholewheat bread slice/Rye bread1 , toasted and cubed
 Frozen whole kernel corn1⁄3 Cup (5.33 tbs)
 Chopped pimiento1 Tablespoon
 Ground cumin1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon
 Currant jelly1 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 223 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.3%

Saturated Fat 0.37 g1.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 407.9 mg17%

Total Carbohydrates 45 g15%

Dietary Fiber 4.4 g17.8%

Sugars 16.3 g

Protein 6 g12.6%

Vitamin A 13.9% Vitamin C 88.2%

Calcium 6.8% Iron 11.4%

*Based on a 2000 Calorie diet


Make a pocket in each pork chop by cutting horizontally into the pork chop from fat side almost to bone.
For stuffing: In saucepan stir together onion, green pepper and water.
Heat to boiling; reduce heat.
Cover and simmer 3 to 4 minutes or until vegetables are tender.
Do not drain.
In small mixing bowl stir together bread cubes, corn, pimiento, cumin, salt and pepper.
Add cooked vegetable mixture; toss lightly.
Spoon about 1/4 cup stuffing into each pocket.
If necessary, securely fasten opening with wooden toothpicks.
Place on rack in shallow roasting pan.
Sprinkle with salt and pepper.
Bake in preheated 350°F convection oven on rack #2 or #3 offset for 20 to 25 minutes (or bake in preheated 350°F radiant bake oven 35 to 40 minutes) or until pork no longer is pink.
Brush with jelly the last 10 minutes of baking.
Garnish with parsley sprigs and marigolds, if desired.