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Corn-Stuffed Butterfly Chops

Source: Taste of Home
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  4 Servings
1 1/2 cups frozen 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
Corn-Stuffed Butterfly Chops Recipe at
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. © 2002. All rights reserved.
Date Added: 01/01/2008
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