Corn-Stuffed Pork Chops - cooking recipe

Ingredients

6 pork chops with pockets
1/2 c. chopped celery
1/3 c. chopped onion
2 Tbsp. butter
1 1/2 c. soft bread crumbs (2 slices)
1/2 tsp. salt
1/4 tsp. ground sage
dash of pepper
paprika
1 (8 3/4 oz.) whole kernel corn, drained

Preparation

Season chops
with
salt
and
pepper.\tCook celery and onion in butter
until
tender,
but not brown.
In large bowl combine the
bread\tcrumbs,
drained
corn,
salt,\tsage
and pepper.
Add celery
and onion; mix well.
Spoon about 1/3 cup of stuffing mixture
into each chop.
Place stuffed chops in a 15 x 10\tx 1-inch baking pan.\tCover with foil.
Bake in 350\u00b0 oven for 45 minutes.
Remove
foil.
Continue baking 30 to 35 minutes more or until
meat is tender.
Spoon pan juices over meat and sprinkle with paprika.