Ingredients

6 pork loin rib chops 1-1/4 inches thick
1/4 C. finely chopped onion
1 Tbsp. butter or margarine
1 C. soft whole wheat bread crumbs
1 8-ounces can kernel corn drained
1/8 tsp. dried thyme leaves crushed
1 dash pepper
2 Tbsp. vegetable oil

Cooking Instructions

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.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)