6 pork loin rib chops, 1-1/4 inches thick
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 cup soft whole wheat bread crumbs
1 8-ounces can kernel corn, drained
1/8 teaspoon dried thyme leaves, crushed
1 Dash pepper
2 tablespoons vegetable oil
2 tablespoons water
Servings: 6
1. Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside.
2. Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing.
3. Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20-30 minutes.
Preparation Time: 20 minutes
1/4 cup finely chopped onion
1 tablespoon butter or margarine
1 cup soft whole wheat bread crumbs
1 8-ounces can kernel corn, drained
1/8 teaspoon dried thyme leaves, crushed
1 Dash pepper
2 tablespoons vegetable oil
2 tablespoons water
Servings: 6
1. Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside.
2. Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing.
3. Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20-30 minutes.
Preparation Time: 20 minutes
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