Pork Chops With Anise Corn Stuffing Recipe
Ingredients
| Green pepper | 1 Medium, chopped | |
| Onion | 1 Medium, chopped | |
| Butter/Margarine | 3 Tablespoon | |
| 3 cups toasted bread cubes | ||
| Snipped chives | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Aniseed | 1/4 Teaspoon, crushed | |
| Pepper | 1 Dash | |
| Whole kernel corn | 1 8 3/4 Ounce | |
| Pork chops | 12 , thinly sliced | |
| Salt | To Taste | |
| Pepper | 1 | |
| Paprika | ||
Directions
In a saucepan cook chopped green pepper and onion in butter or margarine till tender but not brown.
Remove from heat.
Add toasted bread cubes, snipped chives, 1/2 teaspoon salt, aniseed, and dash pepper to onion mixture.
Drain corn; reserve 3 tablespoons of the liquid.
Stir com and the reserved liquid into bread cube mixture; toss lightly to combine.
Season pork chops with a little of the salt and pepper.
Spoon a generous 1/2 cup bread cube mixture atop 6 chops; top with remaining 6 chops.
Place chop stacks into a shallow baking pan.
Cover with foil.
Bake in 325°F oven for about 1 1/4 hours or till done.
Transfer to serving platter.
Sprinkle with paprika.
Remove from heat.
Add toasted bread cubes, snipped chives, 1/2 teaspoon salt, aniseed, and dash pepper to onion mixture.
Drain corn; reserve 3 tablespoons of the liquid.
Stir com and the reserved liquid into bread cube mixture; toss lightly to combine.
Season pork chops with a little of the salt and pepper.
Spoon a generous 1/2 cup bread cube mixture atop 6 chops; top with remaining 6 chops.
Place chop stacks into a shallow baking pan.
Cover with foil.
Bake in 325°F oven for about 1 1/4 hours or till done.
Transfer to serving platter.
Sprinkle with paprika.
Chef
