A savory stuffing made from green pepper, celery, onion, bread crumbs, and corn is stuffed into double rib chops, then browned and baked. This delicious entree is easy and a perfect dinner for a cold night.
Prep Time: 25 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 6 double rib boneless pork chops
- 1 green pepper, finely chopped
- 3 stalks celery, finely chopped
- 1 onion, chopped
- 2 Tbsp. butter
- 1-1/4 cups soft bread crumbs
- 2 cups frozen corn, thawed and drained
- salt and pepper to taste
- 1 tsp. dried marjoram
- 1/3 cup flour
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1/2 cup tomato juice
- 1/2 cup chicken broth
Preparation:
Preheat oven to 300 degrees. Cut pocket in the side of each pork chop, cutting to within 1/2" of opposite side. Saute green pepper, celery, and onion in 2 Tbsp. butter in skillet until slightly softened. Add bread crumbs, corn, salt, pepper, and marjoram to taste. Mix well. Stuff the pork chops with this mixture.
Combine flour with more salt and pepper to taste in large shallow dish. Dredge chops on both sides in flour mixture.
In large skillet, heat 1 Tbsp. oil and 2 Tbsp. butter until melted. Add chops and brown on each side, 2-3 minutes. Remove to baking dish and pour tomato juice and broth over all. Cover and bake for 65-75 minutes. Uncover and bake 15 minutes longer, until tender. 6 servings
