Corn-And-Cilantro-Stuffed Pork Chops

Corn-and-cilantro-stuffed Pork Chops Recipe

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linda mcdougal


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pork chops, double-thick
1/2 c
corn, fresh cut from cob
1/2 c
cilantro leaves, finely chopped
1/3 c
soft bread crumbs, lightly packed
1 Tbsp
orange zest
1/4 tsp

How to Make Corn-And-Cilantro-Stuffed Pork Chops


  • 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.
  • 2Set aside.
  • 3Mix the remaining ingredients well in a small bowl.
  • 4Fill the chop pockets with the stuffing mix.
  • 5Seal the pockets by inserting toothpicks at an angle into the round edge of the chops.
  • 6Arrange the stuffed chops in a large skillet.
  • 7Cook for 10 minutes over medium-high heat, or until the bottom side is just lightly browned.
  • 8Turn the chops over and repeat the process.
  • 9Lower the heat to simmer and add 1/2 cup hot water.
  • 10Cover the skillet and cook 35-40 minutes, or until the chops are no longer pink inside.
  • 11Add more water if necessary to keep the liquid level constant.
  • 12Remove the chops from the skillet.
  • 13Remove the toothpicks from the chops and serve immediately.

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About Corn-And-Cilantro-Stuffed Pork Chops

Course/Dish: Pork, Steaks and Chops
Other Tag: Quick & Easy

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