Directions

1. Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside.
2. Cook 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.
3. Heat 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.