Best Corn Stuffed Pork Chops Recipes

CORN-STUFFED PORK CHOPS

Steps:

• In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.

CORN BREAD- AND BACON-STUFFED PORK CHOPS

Steps:

• Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
• In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
• Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.
• Place pork chops in 13x9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.

CORN STUFFED PORK CHOPS

Steps:

• Preheat oven to 325 degrees. See description above for higher oven temps and times-get all in the oven if you can! :).
• Spray baking dish with cooking spray.
• Combine all ingredients except the chops IN cooking dish, and stir.
• Top with chops-season chops with some pepper-add salt if you like it.
• Top with chops.
• COVER.
• Bake at 325 degrees for 75 minutes or chops are done. Check after 50 minutes to see if they are done to your family's preferences.

BACON, CORN AND CHEESE STUFFED PORK CHOPS WITH SAGE CREAM SAUCE

Steps:

• Cook bacon until crisp and drain. Set aside 2 tbsp bacon fat. In remaining fat, saute onions over medium heat until tender. Combine onions in a bowl with bacon, corn, bread, salt, pepper and cheese. Cut a pocket through to the bone in each of the chops. Compact the stuffing and push as much as possible into each pocket while still being able to close the chop. Secure opening with toothpicks. Alternative: Butterfly a 3-4 lb center cut pork loin roast. Top with double recipe of stuffing and roll. Tie with butchers string. Pork roast can be brined first, drained and patted dry if desired (omit salt from recipe if brining first). Preheat oven to 350. Heat the reserved 2 tbsp bacon fat in skillet or dutch oven. Heat pan until very hot and brown pork on all sides. Pour on chicken stock, or if using roast pour chicken stock in bottom of roasting pan. Bake until very tender, .about 1 hour for chops or 75 to 90 minutes for roast. Remove from oven, transfer pork to baking pan, cover and put back into 200 degree oven while preparing sauce. Strain chicken stock into a saucepan, add sage, thyme salt and pepper and boil until syrupy. Stir in cream and cook to consistency of light gravy. Spoon sauce over chop and top with parsley.

BLACK BEAN, CORN AND BACON STUFFED PORK CHOPS #RSC

Steps:

• Preheat oven to 425 degrees.
• Fry bacon, drain off fat and set aside.
• Slightly mash black beans (leaving some of them whole) in a medium bowl.
• Add cooked bacon, corn, cottage cheese, bread crumbs, egg, red pepper, garlic, chili powder, and cilantro to the black beans and stir until well mixed.
• Using a paring or filet knife, cut a pocket into the pork chops large enough to hold 5-6 tbsps of the stuffing.
• Stuff each chop with about 5-6 tbsps of filling and set aside.
• Lay out 4 pieces of Reynolds Wrap Foil, each about 12 inches long, and put ½ tsp of butter on the center of each. Set one stuffed chop on top of each pat of butter. Lightly sprinkle salt on each chop. Top each chop with the other ½ tsp of butter. Drizzle each chop with ¼ of the lime juice (about 1 tbsp each). Lightly sprinkle each chop with black pepper and a pinch of cayenne pepper. Wrap the foil around the chops to form a packet and set the foil packets into a baking pan.
• Bake foil wrapped chops at 425 degrees for 25 minutes, or until a meat thermometer reads the stuffing at 165 degrees. Remove from oven and let set for 5-10 minutes.
• When serving the chops, garnish with cilantro, and don't forget to pour some of the delicious packet juices on top!

CORN BREAD- AND BACON-STUFFED PORK CHOPS

Steps:

• 1. Heat oven to 350°.2. Make a pocket in each pork chop by cutting into side of chop toward the bone.3. Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.4. Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup corn bread mixture. Cook pork in same skillet over medium heat, turning once, until brown. Place pork in ungreased rectangular pan, 13 X 9 X 2 inches. Cover tightly with aluminum foil.5. Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.NUTRITION FACTS: 1 Serving Calories 335 (Calories from Fat 180) Fat 20g (Saturated 7g) Cholesterol 90mg Sodium 550mg Carbohydrate 15g (Dietary Fiber 1g) Protein 25g % DAILY VALUE: Vitamin A 10% Vitamin C 10% Calcium 12% Iron 8% DIET EXCHANGES: 1 Starch 3 Medium-Fat Meat 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EASY APPLE & CORN STUFFED PORK CHOPS

Steps:

• Mix corn, crumbs, salt and pepper.
• Saute onion and parsley in butter, add to corn mixture with the beaten egg and apple.
• Stir in the cream with a light touch.
• Add poultry seasoning.
• Stuff pockets of pork chops and brown on both sides ini a heavy skillet.
• Place chops in large casserole dish.
• Mix broth and chicken gravy together and pour over chops.
• Bake covered at 350 for 1 1/2 or 2 hours. Add more liquid if necessary.