Corn-Stuffed Pork Chops

Ingredients

• 1 (7 ounce) can whole kernel corn, undrained
• 1 cup soft bread crumbs
• 1 small onion, finely chopped
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon ground sage
• 6 pork rib chops (about 1-inch thick, cut pocket in side)
• 2 tablespoons shortening

Instructions

Mix corn with liquid, bread cubes, onion, salt and sage. Stuff pork chop pockets with mixture.

Fry pork chops in shortening until brown, about 15 minutes.

Reduce heat. Cover and simmer until pork chops are done, about 1 hour.

Attribution

Photo credit: (c) Can Stock Photo / MSPhotographics