ingredients

  • 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

directions

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.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 4966

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.