Pork Chops with Corn Stuffing

• 6 Carolina Pride™ Pork Loin Rib Chops, 1 1/4 inch thick
• 1/4 cup Finely Chopped Onion
• 1 T. Butter or Margarine
• 1 cup Soft Whole Wheat Bread Crumbs
• 1 (8 oz.) can Whole Kernel Corn, drained
• 1/8 tsp. Dried Thyme Leaves, crushed
• Dash Pepper
• 2 T. Cooking Oil
• 2 T. Water

Cut an opening in each chop from the rib side, widening the pocket, without cutting through the other edge of the chop. Set aside. Cook onion in butter or margarine in a medium saucepan 2 to 3 minutes. Remove from heat; stir in breadcrumbs, 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 each side. Pour off drippings. Add water; cover tightly and cook over low heat 30 minutes. Turn chops and continue cooking, covered, 30 minutes or till done.

Makes 6 servings