Recipe: Pork Chops with Corn Stuffing (using canned corn and bread cubes, 1970's)

PORK CHOPS WITH CORN STUFFING


1 (7 oz.) can vacuum-pack whole kernel corn with peppers
1 cup soft bread cubes
1/4 cup finely chopped onion
1 tsp. salt
1/2 tsp. sage
6 pork rib chops, 1-inch thick (with pockets cut into chops on bone side)
2 tbsp. shortening

Mix corn (with liquid), bread cubes, onion, salt and sage. Stuff pork chop pockets with the corn mixture.

Melt shortening in large skillet; brown chops over medium heat about 15 minutes. Reduce heat; cover tightly and simmer 1 hour or until meat is done.

Makes 6 servings
Source: Recipe booklet: Betty Crocker's Foods Men Like: Sure-to-please recipes for the man in your life, General Mills, Inc., 1970