Recipes

Sweet Corn Stuffed Pork Chops

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Nino Salvaggio
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Serves: 4

This stuffed pork chop recipe is a welcome addition to your weekly meal planning. The fresh sage adds a particularly fall, holiday touch.

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Ingredients

  • 4 Pork Chops, thick cut (1″ to 2″)
  • 2 Tbsp. Butter, salted
  • 1⁄2 Cup Sweet Onion, chopped
  • 1⁄4 Cup Green Bell Pepper, chopped
  • 1⁄4 Cup Red Bell Pepper, chopped
  • 1 1⁄2 Cups Sweet Corn Kernels
  • 1 1⁄2 Cups Fresh Bread Crumbs
  • 1 Tbsp. Fresh Sage Leaves, minced
  • 1⁄2 tsp. Fresh Thyme Leaves, minced
  • 1⁄2 tsp. Black Pepper, ground
  • 2 tsp. Sea Salt (or Kosher Salt)
  • 2 Tbsp. Vegetable Oil

Instructions

  1. With a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing.
  2. Take 1/2 cup of the sweet corn and puree or mash finely and set aside.
  3. Heat butter in a medium high non-stick skillet and saute the onion, bell peppers and the remaining 1 cup of sweet corn until tender (3 to 5 minutes).
  4. Place sauteed mixture in a mixing bowl and stir in bread crumbs, sage, thyme, salt and pepper. Do not over mix.
  5. Generously stuff each pork chop with the stuffing mixture.
  6. Saute each stuffed chop on both sides over medium high heat until golden brown. Place on a baking sheet and finish cooking in a 350 F oven until medium well (about 20 minutes, pork should be 150 F).

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