corn-and-cilantro-stuffed pork chops
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Ingredients For corn-and-cilantro-stuffed pork chops
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4pork chops, double-thick
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1/2 ccorn, fresh cut from cob
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1/2 ccilantro leaves, finely chopped
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1/3 csoft bread crumbs, lightly packed
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1 Tbsporange zest
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1/4 tspsage
How To Make corn-and-cilantro-stuffed pork chops
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1Cut a pocket between the first and second rib of each chop starting at the round end and working in to 1/2 inch away from the bone edge.
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2Set aside.
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3Mix the remaining ingredients well in a small bowl.
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4Fill the chop pockets with the stuffing mix.
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5Seal the pockets by inserting toothpicks at an angle into the round edge of the chops.
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6Arrange the stuffed chops in a large skillet.
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7Cook for 10 minutes over medium-high heat, or until the bottom side is just lightly browned.
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8Turn the chops over and repeat the process.
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9Lower the heat to simmer and add 1/2 cup hot water.
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10Cover the skillet and cook 35-40 minutes, or until the chops are no longer pink inside.
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11Add more water if necessary to keep the liquid level constant.
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12Remove the chops from the skillet.
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13Remove the toothpicks from the chops and serve immediately.
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