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

1. Season chops
2. with
3. salt
4. and
5. pepper.took celery and onion in butter
6. until
7. tender,
8. but not brown.
9. In large bowl combine the
10. breadtrumbs,
11. drained
12. corn,
13. salt,tage
14. and pepper.
15. Add celery
16. and onion; mix well.
17. Spoon about 1/3 cup of stuffing mixture
18. into each chop.
19. Place stuffed chops in a 15 x 10t 1-inch baking pan.tover with foil.
20. Bake in 350u0b0 oven for 45 minutes.
21. Remove
22. foil.
23. Continue baking 30 to 35 minutes more or until
24. meat is tender.
25. 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)