Corn-Stuffed Pork Chops Recipe: So Easy, Yet Elegant Enough For a Special Gathering

This delicious dinner winner preps in just 15 minutes

When I’m in the mood for a juicy bite, the other white meat is at the top of my list. And what’s better than a tender pork chop? A stuffed one! That’s why you have to try this Corn-Stuffed Pork Chops recipe. It might sound fancy — and these chops are impressive! But no one will guess how simple they are to make.

The stuffing starts with fresh breadcrumbs. If you can’t find them, simply cut a few slices of leftover bread into cubes. Then pop ’em in your food processor and pulse until coarsely chopped. Any bread will work — a baguette, sour dough, or sandwich bread. We combine the crumbs with frozen corn, pimento, onion and parsley. The trick to keeping the chops juicy? Sear the meat on both sides to lock in all that flavor. Give this recipe a try to see how easily the dish comes together. Then leave us a comment.

• 3/4 cup fresh breadcrumbs
• 1/3 cup frozen corn kernels, thawed, drained
• 1 small onion, grated
• 1 Tbs. diced pimiento
• 1 Tbs. chopped fresh parsley
• 4 (1 3/4” thick) bone-in pork chops
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 Tbs. olive oil
• 1/3 cup lower-sodium beef broth

Instructions

• In bowl, mix breadcrumbs, corn, onion, pimiento and parsley. Cut 3”-wide pocket into side of each chop, cutting through to bone. Fill pockets with corn mixture. Rub chops with salt and pepper.

• In 12” nonstick skillet, heat oil over medium-high heat. Add chops; cook, flipping once, until browned, 2 min. per side. Add broth; cover. Reduce heat to medium-low; cook until chops are cooked through, 45–55 min.

Nutrition

• Calories: 398 kcal
• Fat: 22 gram
• Saturated Fat: 7 gram
• Protein: 39 gram
• Carbohydrate: 8 gram
• Fiber: 1 gram
• Cholesterol: 109 mg
• Sugar: 2 gram
• Sodium: 319 mg