Ingredients Jump to Instructions ↓

  1. 1 1/2 cups frozen corn , thawed

  2. 1 1/2 cups soft bread crumbs

  3. 1 tablespoon minced fresh parsley

  4. 1 tablespoon finely chopped onion

  5. 3/4 teaspoon rubbed sage

  6. 3/4 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 egg

  9. 3 tablespoons milk

  10. 4 bone-in pork loin chops (1 1/2 inches thick)

  11. 2 tablespoons vegetable oil

  12. 1/4 cup water

Instructions Jump to Ingredients ↑

  1. 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 guests and subscribe today to Taste of Home magazine! Click for details .


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