Corn-Stuffed Pork Chops - cooking recipe

Ingredients

1 (7 oz.) can vacuum-packed whole kernel corn with peppers
1 c. soft bread cubes
1/4 c. finely chopped onions
1 tsp. salt
1/2 tsp. sage
6 pork rib chops (1 inch thick), pockets cut into chops from bone side
2 Tbsp. shortening

Preparation

Mix corn with liquid, bread cubes, onions, salt and sage. Stuff pork chop pockets with corn mixture.
Melt shortening in large skillet; brown chops about 15 minutes.
Reduce heat; cover tightly and simmer 1 hour or until done.
Makes 6 servings.