Corn-Stuffed Butterfly Chops

Name: Corn-Stuffed Butterfly Chops
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 162 milliliters soft bread crumbs; 1 egg; 1 Tbsp minced fresh parsley; 248 grams frozen corn, thawed; 3 Tbsps milk; 1 Tbsp finely chopped onion; 0 teaspoons pepper; 4 bone-in pork loin chops (1-1/2 inches thick); 1 teaspoons rubbed sage; 1 teaspoons salt; 2 Tbsps vegetable oil; 59 milliliters water

Corn-Stuffed Butterfly Chops is a side dish that serves 4. One serving contains 513 calories, 38g of protein, and 20g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of salt, onion, rubbed sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. If you like this recipe, you might also like recipes such as Baked Stuffed Pork Chops, Pork chops stuffed with tomatoes and spinach, and Corn Muffins With Fresh Corn.

Instructions

In a bowl, combine the first seven ingredients. In another bowl, lightly beat egg and milk; stir into corn mixture.

Ingredients you will need

Corn

Milk

Egg

Equipment you will use

Bowl

Cut a pocket in each chop almost to the bone. Stuff about 1/4 cup corn mixture into each chop; secure with toothpicks.

Ingredients you will need

Bone

Corn

Equipment you will use

Toothpicks

In a large skillet, cook chops in oil until browned on both sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a greased 13-in. x 9-in. baking dish; add water. Cover and bake at 350° for 1 hour or until a thermometer inserted into stuffing reads 160°-170°. Discard toothpicks.

Ingredients you will need

Stuffing