Title: Corn-And-Cilantro-Stuffed Pork Chops
Categories: Reg, Pork chops, Stuft pork, Mexican
Yield: 4 Servings

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 tb Fresh orange zest
1/4 ts 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

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

NOTES : Deceptively easy dish. Serving Idea recipes may be found in REG 1,
Mar.
Recipe by: Cilantro Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Sherilyn Schamber on Jul 25, 1997