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Corn-And-Cilantro-Stuffed Pork Chops

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Submitted by ggma

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

4 4
EACH EACH PORK CHOPS
double-thick *
½ 118
CUP ML CORN
cut from cob
½ 118
CUP ML CILANTRO
chopped
79
CUP ML BREAD CRUMBS
soft
1 15
TABLESPOON ML ORANGE ZEST
fresh
¼ 1.3
TEASPOON ML SAGE *

Directions

Cut a pocket between the first and second rib of each chop starting at the round end and working in to ½ inch away from the bone edge.

Set aside.

Mix the remaining ingredients well in a small bowl.

Fill the chop pockets with the stuffing mix.

Seal the pockets by inserting toothpicks at an angle into the round edge of the chops.

Arrange the stuffed chops in a large skillet.

Cook for 10 minutes over medium-high heat, or until the bottom side is just lightly browned.

Turn the chops over and repeat the process.

Lower the heat to simmer and add ½ cup hot water.

Cover the skillet and cook 35 to 40 minutes, or until the chops are no longer pink inside.

Add more water if necessary to keep the liquid level constant.

Remove the chops from the skillet.

Remove the toothpicks from the chops and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 53 12% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

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