Corn-Stuffed Pork Chops - cooking recipe

Ingredients

6 pork chops, cut 1/2-inch thick or butterfly
1/4 c. chopped green pepper
1/4 c. chopped onion
1 Tbsp. butter
1 beaten egg
1 1/2 c. toasted bread crumbs
1/2 c. cooked corn
2 Tbsp. chopped pimento
1/2 tsp. salt
1/2 tsp. ground cumin
dash of pepper

Preparation

Cut a pocket in each chop.
Or use butterfly chops.
Season cavity with salt and pepper.