Corn Stuffed Pork Chops

 Corn stuffed pork chops

6 pork loin chops, cut 1¼ inches thick

½ cup chopped celery

1/3 cup chopped onion

2 tablespoons butter

1½ cups soft bread crumbs

1 (8¾ ounce) can whole kernel corn, strained

½ teaspoon salt

¼ teaspoon ground sage

Dash pepper

Paprika

Make a pocket in each chop by cutting from the fat side almost to bone. Season the chops and pockets with salt and pepper. Cook celery and onion in butter until tender but not brown. In a large bowl combine the bread crumbs, drained corn, salt, sage, and pepper. Add the celery and onion, mix well. 

Spoon about 1/3 cup of the stuffing mixture into the pocket of each chop. If desired, securely close pocket opening with wooden picks. Place stuffed chops in a 15x10x1 inch baking pan (use a pack, if desired). Cover the pan with foil. Bake in a 350 degree oven for 45 minutes. Remove foil; continue baking 30 to 35 minutes more or till meat is tender. Spoon pan juices over meat; sprinkle with paprika. Remove picks. Makes 6 servings.