- Special Pricing
- 1 1/2 cups frounceen corn, thawed
- 1 1/2 cups soft bread crumbs
- 1 tablespoon minced fresh parsley
- 1 tablespoon finely chopped onion
- 3/4 teaspoon rubbed sage
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 3 tablespoons milk
- 4 bone-in pork loin chops (1 1/2 inches thick)
- 2 tablespoons vegetable oil
- 1/4 cup water
In a bowl, combine the first seven ingredients. In another bowl, lightly beat the egg and milk; stir into the corn mixture.
Cut a pocket in each chop almost to the bone. Stuff about 1/4 cup corn mixture into each chop; secure with toothpicks.
In a large skillet, cook the chops in oil until browned on both sides. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; add water.
Cover and bake at 350 degrees F for 1 hour or until a thermometer inserted into the stuffing reads 160-170 degrees F. Discard toothpicks.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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