Corn Stuffed Pork Chops Recipe
Ingredients
8 pork chops, thin cut
1 cup chopped celery
1/2 cup chopped onion
4 tablespoons vegetable shortening
4 cups soft bread crumbs
1 can whole kernel corn, drained
1/2 teaspoon sage
1/2 teaspoon salt
Dash pepper
Directions
Season chops with salt and pepper.
In small saucepan, cook celery and onion in vegetable shortening until tender; stir in bread crumbs, corn, sage, the 1/2 teaspoon salt and the dash pepper.
Place half the pork chops on rack in shallow roasting pan.
Spread evenly with stuffing; use about 2/3 cup for each.
Top with remaining chops.
Cover pan with foil; bake at 325° for 45 minutes.
Remove foil and bake 30 minutes more or until meat is tender.
Sprinkle with paprika.
In small saucepan, cook celery and onion in vegetable shortening until tender; stir in bread crumbs, corn, sage, the 1/2 teaspoon salt and the dash pepper.
Place half the pork chops on rack in shallow roasting pan.
Spread evenly with stuffing; use about 2/3 cup for each.
Top with remaining chops.
Cover pan with foil; bake at 325° for 45 minutes.
Remove foil and bake 30 minutes more or until meat is tender.
Sprinkle with paprika.
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