Stuffed Pork Chops with corn stuffing

This recipe goes way back, twenty plus years. It's a good old meat and potato style entree.

4 boneless pork chops - butterflied*
1/4 cup chopped onions
1 tablespoon melted butter
1 cup soft bread crumbs **
3 to 5 ounces of drained canned corn or thawed frozen corn
1/8 teaspoon dried thyme or sage
dash of pepper
2 tablespoons oil
2 tablespoons water

Heat oil in a skillet. Brown both sides of the chops. Discard any drippings.

Meanwhile combine bread, onion, butter, corn, thyme, and pepper.
Open the butterflied chops, fill with bread mixture, and re-close.

With chops in the skillet add water and reduce heat to medium low.
Simmer covered for 20 minutes.
Flip chops, add more water if needed and simmer 20 more minutes covered.
In the last 5 - 10 minutes I add the remaining corn to the pan. (I can't seem to break away from the old adage - Waste not, want not!)



* Butterflied is to slice the chop in half leaving one end connected to resemble a butterfly. (Think making it thinner but remaining one piece.)

** Made in the mini food processor with fresh bread.