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Corn Stuffed Pork Chops

adapted from Better Homes and Gardens New Cookbook

Ingredients:

2 pork loin rib chops, cut 1 1/4 inches thick
1/3 of an onion (chopped) (approximately 1/4 cup)
1/2 of a green pepper (chopped) (approximately 1/4 cup)
1/2 of a rib of celery (chopped) (approximately 1/8 cup)
1-2 cloves of garlic (minced) (approximately 1 teaspoon)
2 (ish) tablespoons butter
3/4 cup cornbread stuffing mix (or crumbled leftover cornbread is even better)
1/2 cup cooked whole kernel corn
2 tablespoons chopped pimiento
salt
pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander


You will also need:

Bowl, water, salt, & sugar for brine
Non-stick skillet
Wooden toothpicks
Broiler pan


Method:

In a bowl mix 3-4 cups of water, and approximately 1/4 cup of each salt and sugar. Stir until salt and sugar are both fully dissolved. Add pork chops, cover, and allow to refrigerate several hours if possible.

When ready to prepare, remove from brine, rinse and pat dry. Trim fat from chops. Cut a pocket in each chop by cutting from fat side almost to bone.

For stuffing, in a non-stick skillet, melt 1 tablespoon of butter over medium high heat. Sautee onion, green pepper and celery until tender then add garlic, cumin and coriander and cook a little longer until fragrant(a little browned is okay in my book). Add another tablespoon or so of butter and stir in stuffing mix, corn, pimiento, salt and pepper; cooking and stirring until the stuffing mix is completely moistened and all ingredients are combined and heated through.

Season the outside of the pork chops with some peppe and sprinkles of ground coriander and cumin. Open the pocket made in the pork chop with one hand and spoon in the stuffing with the other, pressing it in with the back of the spoon or with your fingers. Secure pockets with toothpicks. Place chops on broiler pan and bake at 375 F for 40 - 50 minutes or until no pink remains.

Remove toothpicks and serve.

****

Season the outside of the pork chops with some peppe and sprinkles of ground coriander and cumin.




Open the pocket made in the pork chop with one hand and spoon in the stuffing with the other, pressing it in with the back of the spoon or with your fingers.




Secure pockets with toothpicks.




Place chops on broiler pan and bake at 375 F for 40 - 50 minutes or until no pink remains. Remove toothpicks and serve.

1 comment:

Jerri - Simply Sweet Home said...

I've never had these before. They look delicious!