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Corn Stuffed Pork Chops 1

1/2 cup of chopped celery
1/3 cup of chopped onion
2 teaspoons of butter or margarine
one 7 ounce can of vacuum packed corn, drained
1 cup of herbed seasoned stuffing mix
1/2 cup of water
six 1 inch thick loin pork chops, about 2 lbs., cut with pockets

Sauté celery and onion in butter until tender. Remove from heat and stir in corn, stuffing mix and water. Spoon mixture into pockets of pork chops. Place pork chops in a lightly greased 13x9x2 inch baking dish. Bake, uncovered at 350ºF. for 1 hour or until the chops are tender. Transfer chops to a warmed serving platter and serve immediately. 6 servings

Tip: To make a pocket in a pork chop

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