Description
The fastest, easiest way to stuff pork chops.
Ingredients
- 1 ½ cups dry bread crumbs
- 2 tablespoons butter
- 1 egg, beaten
- 2 cups whole kernel corn
- 4 pork chops butterfly cut
- 1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine corn
- bread crumbs
- egg
- and butter in a medium bowl; mix until stiff and well combined.
- Use a paring knife to cut a deep horizontal slit into each chop to create a pocket. Fill each pocket with corn mixture. Place chops in a cooking dish
- then pour mushroom soup over top.
- Bake in the preheated oven until chops are cooked through
- about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4