Corn Stuffed Pork Chops Recipe
Ingredients
1 can (7 ounces) vacuum-packed whole kernel corn with peppers
1 cup soft bread cubes
5/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon sage
6 pork rib chops
1 inch thick (with pockets cut into chops from bone side)
2 tablespoons shortening
Directions
Mix corn (with liquid), bread cubes, onion, salt and sage.
Stuff pork chop pockets with corn mixture.
Melt shortening in large skillet; brown chops, about 15 minutes.
Reduce heat; cover tightly and simmer 1 hour or until done.
Stuff pork chop pockets with corn mixture.
Melt shortening in large skillet; brown chops, about 15 minutes.
Reduce heat; cover tightly and simmer 1 hour or until done.
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