Pork Chops with Corn Stuffing

Name: Pork Chops with Corn Stuffing
Total time: 3600 s
Yield: 6 servings
Ingredients: 6 boneless ribeye (rib) pork chops 1 1/4-inches thick; 1/4 cup onions finely chopped; 1 tablespoon butter; 1 cup whole wheat breadcrumbs; 8 ounces corn drained; 1/8 teaspoon dried thyme leaves, crushed; 1 dash pepper; 2 tablespoons vegetable oil; 2 tablespoons water

Pork

9Ingredients

140Calories

60Minutes

Ingredients

servings:

6 boneless ribeye (rib) pork chops (1 1/4-inches thick)
1/4 cup onions (finely chopped)
1 tablespoon butter
1 cup whole wheat breadcrumbs
8 ounces corn (drained)
1/8 teaspoon dried thyme leaves, crushed
1 dash pepper
2 tablespoons vegetable oil
2 tablespoons water

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Directions

1Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside.
2Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing.
3Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20-30 minutes. Allow to pork to rest 5 minutes before serving.

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