corn-and-cilantro-stuffed pork chops

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Ingredients For corn-and-cilantro-stuffed pork chops

  • 4
    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
    sage
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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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