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Ingredients
US|METRIC
6 SERVINGS
- 6 boneless ribeye (rib) pork chops (1 1/4-inches thick)
- 1/4 cup onions (finely chopped)
- 1 Tbsp. butter
- 1 cup whole wheat breadcrumbs
- 8 oz. corn (drained)
- 1/8 tsp. dried thyme leaves, crushed
- 1 dash pepper
- 2 Tbsp. vegetable oil
- 2 Tbsp. water
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Directions
- Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside.
- Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing.
- Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20-30 minutes. Allow to pork to rest 5 minutes before serving.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol<5mg2% |
| Sodium140mg6% |
| Potassium130mg4% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium4% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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