A savory stuffing made from green pepper, celery, onion, bread crumbs, and corn is stuffed into double rib chops, then browned and baked. This delicious entree is easy and a perfect dinner for a cold night.
INGREDIENTS:
* 6 double rib boneless pork chops
* 1 green pepper, finely chopped
* 3 stalks celery, finely chopped
* 1 onion, chopped
* 1 Tbsp. oil
* 1 cup soft bread crumbs
* 16 oz. can corn, drained
* salt and pepper to taste
* 1/3 cup flour
* 1 Tbsp. olive oil
* 2 Tbsp. butter
* 1 cup tomato juice
PREPARATION:
Preheat oven to 300 degrees. Cut pocket in the side of each pork chop, cutting to within 1/2" of opposite side. Saute green pepper, celery, and onion in 1 Tbsp. oil in skillet until slightly softened.Add bread crumbs, corn, salt and pepper to taste. Mix well. Stuff the pork chops with this mixture.
Combine flour with more salt and pepper to taste in large shallow dish. Dredge chops on both sides in flour mixture.
In large skillet, heat 1 Tbsp. oil and butter until melted. Add chops and brown on each side, 2-3 minutes. Remove to baking dish and pour tomato juice over all. Cover and bake for 75 minutes. Uncover and bake 15 minutes longer, until tender. 6 servings
