Corn-Stuffed Butterfly Chops

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 .