Corn-and-cilantro-stuffed Pork Chops Recipe

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Corn-And-Cilantro-Stuffed Pork Chops

linda mcdougal


★★★★★ 1 vote


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


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.

About this Recipe

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