Corn-Stuffed Pork Chops
Total TimePrep: 15 min. Bake: 35 min.
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon butter
- 3/4 cup corn bread stuffing mix
- 1/2 cup frozen corn, thawed
- 2 tablespoons diced pimientos
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon pepper
- 4 bone-in pork loin chops (7 ounces each)
- In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper.
- Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary.
- Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.
Nutrition Facts1 each: 297 calories, 12g fat (5g saturated fat), 94mg cholesterol, 433mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Apr 6, 2017
Very good, though my chops turned out a bit dry. Will make again, but make minor adjustments such as slightly more butter to filling and not cooking as high or as long to make sure the meat doesn't dry out.
Mar 4, 2014
I thought it was okay but a little dry and bland. My mom, however thought it was one of the best things I had ever made...I did add some extra butter to the stuffing.
Feb 15, 2014
Can't wait to try it soundd wonderful
Feb 13, 2014
Delicious! I have a secret to keeping the stuffing inside. Instead of cutting the pocket on the outer edge, slice about halfway through the chop along the length of the bone. Then cut a pocket from the inside. I found this in a recipe 30 years ago, and my stuffing always stays put!
Feb 13, 2014
Sep 19, 2012
Jun 10, 2012
This dish has outstanding flavor! I had a package of 5 butterflied chops. I used a heaping 1/4 cup each of onion and green pepper in 2 tbs butter with 2 cups of stuffing mix, 1 cup of corn and generous 2&1/2 tbs of pimiento. I also added about 1/4 cup water to the stuffing mixture. I browned chops in butter and seasoned with garlic powder and a pinch of salt. After stuffing the chops, I put the remaining stuffing mixture in the baking dish around the chops to make a casserole. Covered dish the first 20 minutes of baking then removed foil and sprinkled another 1/4 cup of water over the stuffing. Will definitely make this again and maybe even try chicken breasts! What an awesome recipe!
Feb 9, 2012
No comment left
Oct 31, 2011
No comment left
Nov 8, 2010
All I can say is this was a hit with my family. My husband is a picky eater and he went bragging to his friends about this dish. I changed a couple things around, and it was good. Defaenlly be making this again.