corn-and-cilantro-stuffed pork chops

How To Make corn-and-cilantro-stuffed pork chops

• 1

  Cut 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.
• 2

  Set aside.
• 3

  Mix the remaining ingredients well in a small bowl.
• 4

  Fill the chop pockets with the stuffing mix.
• 5

  Seal the pockets by inserting toothpicks at an angle into the round edge of the chops.
• 6

  Arrange the stuffed chops in a large skillet.
• 7

  Cook for 10 minutes over medium-high heat, or until the bottom side is just lightly browned.
• 8

  Turn the chops over and repeat the process.
• 9

  Lower the heat to simmer and add 1/2 cup hot water.
• 10

  Cover the skillet and cook 35-40 minutes, or until the chops are no longer pink inside.
• 11

  Add more water if necessary to keep the liquid level constant.
• 12

  Remove the chops from the skillet.
• 13

  Remove the toothpicks from the chops and serve immediately.
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