Brimming with a sweet ’n’ colorful filling, these Southern-style chops make a show-stopping centerpiece to a memorable family dinner.
- 2 slices firm white bread
- 2 tbsp. oil
- 1 small onion chopped
- 1/3 c. cup frozen corn thawed
- 1 tbsp. diced pimiento
- 1 tbsp. chopped fresh parsley
- 1/4 tsp. dried marjoram
- 4 (1 3/4" thick) pork chops
- 1/3 c. beef broth
In food processor, pulse bread into fine crumbs (should yield about 3/4 cup). Heat 1 tbsp. oil in large skillet over medium heat. Add onion; cook 2 min. or until softened, stirring often.
In large bowl, stir together onion mixture, breadcrumbs, corn, pimiento, parsley, marjoram, 1/2 tsp. salt, and 1/2 tsp. pepper until well-combined. Cut 1/2"-deep slit into side of 1 pork chop. Lift meat edge. Using short strokes, cut 3"-wide pocket into meat, cutting through to bone. Fill pocket with 1/4 corn mixture. Repeat with remaining chops and stuffing.
Heat remaining oil in skillet over medium-high heat. Add pork chops and cook 2 min. per side or until browned, turning once. Add broth; cover. Reduce heat to medium-low; simmer 45–55 min., until chops are cooked through.
3 Delicious Variations
Double corn: Instead of sliced white bread, use 1 large square of cornbread in the filling. For a heartier texture, try crumbling the bread rather than processing.
Extra smoky: Swap in 1 seeded and finely diced chipotle pepper in adobo sauce for the pimiento and use 1 tsp. smoked paprika instead of the marjoram.
Sweet 'n' tangy: Omit corn. Sauté half a Granny Smith apple (cored and chopped) with the onion, then stir 1/2 tbsp. apple cider vinegar into the filling mixture.