Corn-And-Cilantro-Stuffed Pork Chops

* Exported from MasterCook *

Corn-And-Cilantro-Stuffed Pork Chops

Recipe By : Cilantro
Serving Size : 4 Preparation Time :0:00
Categories : Reg Pork Chops
Stuft Pork Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 double-thick pork chops
1/2 C corn kernels -- cut from cob
1/2 C cilantro leaves -- chopped
1/3 C soft breadcrumbs
1 Tbsp fresh orange zest
1/4 Tsp sage

Cut a pocket between the first and second rib of each chop starting at
the
round end and working in to 1/2 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 1/2c hot water. Cover the
skillet and cook 35-40 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.

REG 1 shared by Sherilyn Schamber, Huntington Beach, CA, USA
also shared on TNT, July '97


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Serving Ideas : Chinese Parsley Potato Pancakes or Spicy Twice-Baked
Spuds

NOTES : Deceptively easy dish. Serving Idea recipes may be found in REG
1, Mar.