Corn-Stuffed Butterfly Chops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Corn stuffing is a delicious twist in this old family recipe from an aunt. I fix these chops for special meals with scalloped potatoes, coleslaw and pickled beets. My family and friends always compliment my cooking when I make them. -Marie Dragwa, Simpson, Pennsylvania Ingredients:
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 |
Directions:
1. In a bowl, combine the first seven ingredients. In another bowl, lightly beat egg and milk; stir into 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.
2. In a large skillet, cook chops in oil until browned on both sides. Transfer to a greased 13-in. x 9-in. baking dish; add water. Cover and bake at 350° for 1 hour or until a thermometer inserted into stuffing reads 160°-170°. Discard toothpicks. Yield: 4 servings.
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