Pork Chops With Corn Stuffing

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.