Recipe - Corn-And-Cilantro-Stuffed Pork Chops

4 Doublethick pork chops
One half cup Corn kernels; cut from cob
One half cup Cilantro leaves; chopped
1/3 cup Soft breadcrumbs
1 tablespoon Fresh orange zest
One fourth teaspoon Sage

Cut a pocket between the first and second rib of each chop starting at the
round end and working in to One half inch away from the bone edge. Set aside.
Mix the remaining ingredients well in a small bowl. Fill the chop pockets
with the stuffing mix. Seal the pockets by inserting toothpicks at an angle
into the round edge of the chops. Arrange the stuffed chops in a large
skillet. Cook for 10 minutes over mediumhigh heat, or until the bottom
side is just lightly browned. Turn the chops over and repeat the process.
Lower the heat to simmer and add 1/2c hot water. Cover the skillet and cook
3540 minutes, or until the chops are no longer pink inside.

Add more water if necessary to keep the liquid level constant. Remove the
chops from the skillet. Remove the toothpicks from the chops and serve
immediately.

REG 1 shared by Sherilyn Schamber, Huntington Beach, CA, USA also shared on
TNT, July '97

Serving Ideas : Chinese Parsley Potato Pancakes or Spicy TwiceBaked

NOTES : Deceptively easy dish. Serving Idea recipes may be found in REG 1,
Mar.
Recipe by: Cilantro Posted to TNT Prodigy's Recipe Exchange Newsletter by
Sherilyn Schamber sherschm@concentric.net on Jul 25, 1997