Corn Stuffed Pork Chops - cooking recipe

Ingredients

1 c. Mexican corn
1 c. soft bread crumbs
1 small onion, chopped
1/2 tsp. sage
6 pork chops (1-inch thick with pockets)
2 Tbsp. shortening

Preparation

Mix corn with liquid, bread crumbs, onions and sage. Stuff pork chop pockets with corn mixture. Fry pork chops in shortening until brown, about 15 minutes. Reduce heat. Cover and simmer until pork chops are done, about 1 hour.