2 c. frozen corn, chopped
2 c. white bread crumbs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped onion
2 tbsp. chopped parsley
1 tbsp. butter
1 egg, beaten
1 sm. chopped fresh apple
1/4 c. cream
1 tsp. poultry seasoning
8 (2 rib) pork chops
Salt and pepper
1 c. stock or water

Try to talk your butcher into cutting pockets in chops for stuffing. Mix corn, crumbs, salt, and pepper. Saute onion and parsley in butter; add to corn mixture with the beaten egg and apple. Stir in the cream with a light touch; add poultry seasoning, stuff pockets in pork chops, and brown on both sides in a heavy skillet. Sprinkle with salt and pepper; pour 1 cup stock or water in pan. Cover and bake 1 1/2 to 2 hours. Add more liquid if necessary. Serves 8. Please do these -they are SO GOOD!