Corn-Stuffed Pork Chops Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes

Corn-Stuffed Pork Chops

Green peppers and sun-dried tomatoes make a colorful stuffing for these pork chops, which are especially good with fruit salad and lemon-buttered broccoli.

5 or 6 pork chops, 11/2 to 2 inches thick
1 (8-oz.) can whole-kernel corn, drained, liquid reserved
1 cup seasoned bread stuffing mix
2 tablespoons finely chopped onion
2 tablespoons minced green bell pepper
1/2 teaspoon salt
1/4 cup chopped sun-dried tomatoes in oil, drained
2 tablespoons chopped fresh basil
4 teaspoons cornstarch
1 tablespoon water

Have the butcher cut a pocket in each pork chop, or use a sharp knife to cut a horizontal slit in the side of each chop, forming a pocket for stuffing. In a medium bowl, mix corn, 3 tablespoons reserved liquid from corn, stuffing mix, onion, bell pepper, salt, sun-dried tomatoes and basil. Stir until liquid is absorbed. Spoon corn mixture into pockets in chops. Close with wooden picks or small skewers. Place a metal rack or trivet in a slow cooker. Place chops on rack. Cover and cook on LOW 6 to 7 hours or until pork chops are tender. Turn slow cooker to HIGH. Remove chops and rack. Dissolve cornstarch in water. Stir into cooking juices. Cover and cook about 15 minutes, stirring at least once. Spoon sauce over chops.

Recipe created 1998-09-09.

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