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Pork Chops with Corn Stuffing

6 pork loin rib chops, 1-1/4 inches thick
1/4 cup of finely chopped onion
1 tablespoon of butter or margarine
1 cup of soft whole wheat bread crumbs
One 8 ounce can of kernel corn, drained
1/8 teaspoon of dried thyme leaves, crushed
a dash of pepper
2 tablespoons of vegetable oil
2 tablespoons of water

Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other side of the chop. Set aside. Cook onion in butter in a medium saucepan 2-3 minutes. Remove from heat; stir in crumbs, corn, thyme and pepper. Fill pocket in each chop with an equal amount of stuffing. Heat oil in a large skillet; add chops and brown on each side. Pour off drippings. Add water; cover tightly and cook over low heat 20-30 minutes.

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