Corn-Stuffed Pork Chops
- 6 pork chops with pockets
- 1/2 c. chopped celery
- 1/3 c. chopped onion
- 2 Tbsp. butter
- 1 1/2 c. soft bread crumbs (2 slices)
- 1/2 tsp. salt
- 1/4 tsp. ground sage
- dash of pepper
- paprika
- 1 (8 3/4 oz.) whole kernel corn, drained
- Season chops
- with
- salt
- and
- pepper.took celery and onion in butter
- until
- tender,
- but not brown.
- In large bowl combine the
- breadtrumbs,
- drained
- corn,
- salt,tage
- and pepper.
- Add celery
- and onion; mix well.
- Spoon about 1/3 cup of stuffing mixture
- into each chop.
- Place stuffed chops in a 15 x 10t 1-inch baking pan.tover with foil.
- Bake in 350u0b0 oven for 45 minutes.
- Remove
- foil.
- Continue baking 30 to 35 minutes more or until
- meat is tender.
- Spoon pan juices over meat and sprinkle with paprika.
pork chops, celery, onion, butter, bread crumbs, salt, ground sage, pepper, paprika, whole kernel corn
Taken from www.cookbooks.com/Recipe-Details.aspx?id=344151 (may not work)