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Serves 4
2 slices of any Mrs Baird’s whole grain bread, diced
1/2 cup diced celery
1/2 cup frozen corn, thawed (canned corn may be used; be sure to drain first)
1/2 cup shredded carrots
2 green onions, thinly sliced
1 egg, lightly beaten
2 tablespoons chicken broth
1/2 teaspoon dried sage
salt and pepper to taste
4 butterflied pork loin chops
In a medium bowl, stir together the bread pieces, celery, corn, carrots, green onions, egg, chicken broth, sage, and salt and pepper to taste (mixture should be moist.) Place 1/4 of the mixture on one side of the butterflied pork chop. Fold the other side over to enclose stuffing and secure with toothpicks. Season both sides of pork with salt and pepper to taste. Grill over medium-high heat for 7 to 8 minutes per side, or until pork and stuffing are cooked through (internal temperature of stuffing should register 165°F on an instant read thermometer).
Alternatively, you can bake these pork chops: heat a nonstick skillet over medium-high heat, add 1 teaspoon of olive oil, and cook pork chops for 1 to 2 minutes on each side, until browned. Transfer pork chops to a casserole dish that has been lightly sprayed with vegetable oil spray. Cover pan with foil and bake at 350°F for 30 minutes, or until pork and stuffing are cooked through (165° F internal temperature on an instant read thermometer).
Notes: This recipe is like a pork sandwich inside out with the bread on the inside and the pork on the outside! The special cut of meat, a butterflied pork chop, is available from most butchers and will make stuffing the chop much faster and easier.
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