• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Corn-And-Cilantro-Stuffed Pork Chops

  • Recipe Submitted by on

Category: Mexican

 Ingredients List

  • 4 Double-thick pork chops
  • 1/2 c Corn kernels; cut from cob
  • 1/2 c Cilantro leaves; chopped
  • 1/3 c Soft breadcrumbs
  • 1 tb Fresh orange zest
  • 1/4 ts Sage

 Directions

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. Set aside.
Mix the remaining ingredients well in a small bowl. Fill the chop pockets
with the stuffing mix. Seal the pockets by inserting toothpicks at an angle
into the round edge of the chops. Arrange the stuffed chops in a large
skillet. Cook for 10 minutes over medium-high heat, or until the bottom
side is just lightly browned. Turn the chops over and repeat the process.
Lower the heat to simmer and add 1/2c hot water. Cover the skillet and cook
35-40 minutes, or until the chops are no longer pink inside.

Add more water if necessary to keep the liquid level constant. Remove the
chops from the skillet. Remove the toothpicks from the chops and serve
immediately.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?