CORN-STUFFED PORK CHOPS

4 double-rib pork chops
Salt
1/2 cup Mexican-style whole kernel corn
1/2 cup soft bread crumbs
3 tablespoons chopped onions
3 teaspoon salt
Dash thyme
1/4 teaspoon sage
1/2 cup hot water

Have meatman cut a pocket in each chop, slitting from fat edge and cutting almost to the bone edge. Salt pocket lightly.

Combine corn, crumbs, onion, salt, and thyme for stuffing; fill pockets in chops. Close openings with toothpicks along fat side. (Insert picks at an angle so they don’t keep chops from touching skillet.) Lace with string, if desired.

To freeze:
Wrap in moisture-vapor- proof material, separating individual chops with 2 layers of paper; seal tightly. Freeze.

To cook:
Unwrap; arrange pork chops in preheated skillet. Sprinkle with sage. Heat slowly till chops are thawed and lightly browned on both sides, about 40 minutes.

Add hot water; cover skillet and simmer 40 minutes or till tender. Add more water if necessary.

Remove string and picks before serving.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Shortcut Cooking, Meredith Corporation, 1969