Pork Chops With Corn Stuffing

VegetarianDairy
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Ingredients

  • 6 boneless ribeye (rib) pork chops 1 1/4-inches thick ⓘ
  • 1/4 cup onions finely chopped ⓘ
  • 1 tablespoon butter ⓘ
  • 1 cup whole wheat breadcrumbs ⓘ
  • 8 ounces corn drained ⓘ
  • 1/8 teaspoon dried thyme leaves, crushed ⓘ
  • 1 dash pepper ⓘ
  • 2 tablespoons vegetable oil
  • 2 tablespoons water ⓘ

Instructions

  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. Allow to pork to rest 5 minutes before serving.

Nutrition & Diet Analysis (per serving)

533 kcal 27% DV
Protein Fat Carbs

Macronutrients

Protein 10.6g 21% DV
Total Fat 43.9g 56% DV
Carbs 37.4g 14% DV
Fiber 24.7g 88% DV
Sugar 1.8g 4% DV

Electrolytes

Sodium 262mg 11% DV
Potassium 359.8mg 8% DV
Cholesterol 104.8mg 35% DV

Vitamins & Minerals

Vitamin A 270mcg 30% DV
Vitamin C 61.1mg 68% DV
Vitamin D 0mcg
Calcium 128.3mg 10% DV
Iron 6.1mg 34% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

corn pepper water thyme vegetable oil onion ribeye butter

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