Oh boy, this has been a super busy couple of weeks. My business is finally starting to pick up, and both of my best friends had their birthdays less than a week apart. I made the boob cake for my friend PJ's 40th birthday, and the penis cake for my best friend Amy's birthday. On top of those very challenging cakes (since i don't have erotic cake molds...yet) I had a muffin order, and a couple of sauce orders. As if that was not enough, I still had a week full of working and other 'wifely' duties, I was asked to make one of my husbands favorite dishes, corn stuffed pork chops. This is a fairly simple meal, but I can't lie and say that it was made with any type of enthusiasm :)
I came up with the recipe for my husband, because although I do not eat much meat, (really only chicken for protein) my husband happens to be quite the carnivore. I hate getting stuck in ruts of making the same things over and over again and he hates eating the same bbq pork chops every time he wants pork. So I made this stuffing with corn, Italian bread crumbs, an egg and some butter and thought that it would go well in pork chops. iIt took a long time to get the 'chop stuffing' technique down, but I think I have finally mastered the best way. They started out being more like pork sandwiches, with the stuffing between two thin chops, and now they are pork stuffed rolls.
thinly cut pork chops, beaten to about paper thinness if possible
2 tablespoons softened butter
1/4 - 1/2 cup Italian style bread crumbs
1 can sweet corn (drained)
salt and pepper
Preheat oven to 425 degrees. On a foil lined baking sheet, place pork chops in one layer.
In a bowl combine egg and butter, whisk until combined. Slowly add in bread crumbs until the mixture starts to get dry. Add in about 3/4 of the can of corn. Stir until it looks like stuffing, see photo below.
Stir in salt, pepper, and garlic powder to taste. I like mine a little more garlicky, so I tend to add tons of garlic powder. After everything is incorporated, take a tablespoon and spoon into the middle of the pork chop, then roll pork chop around filling, leaving the seam side down on the pan.
Place chops in the oven and cook for 15-20 minutes until pork is thoroughly cooked. Let stand about 10 mins to cool and let the juices redistribute.