DINAH'S STUFFED PORK CHOPS1/2 green bell pepper finely chopped 2 stalks celery finely chopped 2 tablespoons butter 1 cup bread crumbs or cornbread crumbs 1 (8 ounce) package frozen corn, thawed salt and pepper 6 (1 inch thick) pork chops flour (for dusting) 4 tablespoons vegetable oil 1 (16 ounce) can tomatoes undrained and broken up Preheat oven to 300 degrees F. Cook bell pepper and celery in butter until soft. Add crumbs, corn, salt, and pepper and mix well. Make a horizontal pocket in each pork chop. Salt and pepper inside of pocket. Fill loosely with stuffing. Dust lightly with flour. Brown lightly in hot oil. Transfer to baking dish. Place tomatoes around chops. Cover and bake 1 hour and 15 minutes. Servings: 4 to 6 Source: The Dinah Shore Cookbook by Dinah Shore
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