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Corn Pork Chops Freezer Recipe
4 double-rib pork
1/2 cup Mexican-style whole kernel corn
1/2 cup soft bread crumbs
3 tbsp chopped onions
3 tsp salt
1/8 tsp thyme
1/4 tsp sage
1/2 cup hot water
Cut pork chops
from fat edge nearly to the bone edge, to create a pocket.
Put a dash or two of salt in each pocket. In a small bowl
combine corn, bread crumbs, onion, salt and thyme, mixing
well. Divide into four and stuff pork chop pockets with mixture.
Close with butcher string or toothpicks. Flash freeze on cookie
sheet, then put in plastic ziploc bag or container and return
On cooking day,
cook from frozen. Place chops on preheated skillet, sprinkling
top with sage. Heat pork chops for 40 minutes or until thawed
and chops are browned on both sides. Add hot water, cover
skillet and simmer on low for 40 minutes or until tender and
cooked through. Check periodically and add water as needed.
Remove butcher's string and/or toothpicks and serve!