Ingredients
1-1/2 cups frozen corn, thawed1-1/2 cups soft bread crumbs1 tablespoon minced fresh parsley1 tablespoon finely chopped onion3/4 teaspoon rubbed sage3/4 teaspoon salt1/4 teaspoon pepper1 egg3 tablespoons milk4 bone-in pork loin chops (1-1/2 inches thick)2 tablespoons vegetable oil1/4 cup water
Preparation
In a bowl, combine the first seven ingredients. In another bowl, lightly beat egg and milk; stir into corn mixture. Cut a pocket in each chop almost to the bone. Stuff about 1/4 cup corn mixture into each chop; secure with toothpicks.
In a large skillet, cook chops in oil until browned on both sides. Transfer to a greased 13-in. x 9-in. baking dish; add water. Cover and bake at 350° for 1 hour or until a thermometer inserted into stuffing reads 160°-170°. Discard toothpicks.
