Kat's Corn Cilantro Stuffed Chops
4 x Double-thick pork chops
1/2 cup Corn kernels, cut from cob
1/2 cup Cilantro leaves, chopped
1/3 cup Soft breadcrumbs
1 tbl Fresh orange zest
1/4 tsp Sage
Method :
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.
Serving Ideas : Chinese Parsley Potato Pancakes or Spicy Twice-Baked