Pork chops are delicious on their own. Add a special stuffing, and they become truly next-level. In this corn-stuffed pork chops recipe, we nestle corn mixed with herbs and breadcrumbs into a pocket cut into the chops, and then sear them to perfection in a skillet. You can use whatever type of corn you have on hand, whether it’s fresh, canned or frozen, which means you can make this dish all year long. Talk about a dinner winner!
When choosing pork chops for this dish, the bone-in kind tend to work best for holding the hearty stuffing. The bone actually acts as a wall to keep the stuffing in place. Best of all, this recipe preps up in just 15 minutes, so it’s great for weeknights. Yet the presentation is so special, you can also serve it at big family dinners or gatherings. Give it a try and leave us a comment below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 slices firm white bread
- 2 tbsp. oil
- chopped
- thawed
- 1 tbsp. diced pimiento
- 1 tbsp. chopped fresh parsley
- 1/4 tsp. dried marjoram
- 4 (1 3/4" thick) pork chops
- 1/3 c. beef broth
Instructions
PrintIn food processor, pulse bread into fine crumbs (should yield about 3/4 cup). Heat 1 tbsp. oil in large skillet over medium heat. Add onion; cook 2 min. or until softened, stirring often.
In large bowl, stir together onion mixture, breadcrumbs, corn, pimiento, parsley, marjoram, 1/2 tsp. salt, and 1/2 tsp. pepper until well-combined. Cut 1/2"-deep slit into side of 1 pork chop. Lift meat edge. Using short strokes, cut 3"-wide pocket into meat, cutting through to bone. Fill pocket with 1/4 corn mixture. Repeat with remaining chops and stuffing.
• Heat remaining oil in skillet over medium-high heat. Add pork chops and cook 2 min. per side or until browned, turning once. Add broth; cover. Reduce heat to medium-low; simmer 45–55 min., until chops are cooked through.
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