Baked Pork Chops Stuffed with Apples and Corn (Iowa)

Here’s a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops.

4 (8 oz) pork loin chops, bone-in, cut 1½” thick
1 Tbsp. Canola oil
1 Tbsp. onion, finely chopped
1 Tbsp. fresh parsley, minced
1 Tbsp. milk
¼ tsp. sea salt
¼ tsp. rubbed sage
¼ tsp. black pepper, freshly cracked
1 cup apple, peeled and chopped
1 cup whole kernel corn
1 cup dry breadcrumbs

Sauce:
⅓ cup pure honey
3-4 Tbsp. Dijon mustard
¾ tsp. fresh rosemary, minced or ⅛ tsp. dried rosemary, crushed

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly.

In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9” baking dish.

In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops.

Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°F, brushing occasionally with reserved sauce during the last 20 minutes.

Makes 4 servings.