It is time for Stuffed Iowa Chops

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

Ingredients

• 4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
• 1 tablespoon canola oil
• 1 tablespoon finely chopped onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon pepper
• 1 cup chopped peeled apple
• 1 cup whole kernel corn
• 1 cup dry bread crumbs
• 1/3 cup honey
• 3 to 4 tablespoons Dijon mustard
• 3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

Instructions:

1. Preheat the oven to 350°. Create a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat and brown the chops on each side. Allow them to cool slightly.
2. In a bowl, combine onion, parsley, milk, and seasonings. Add apple, corn, and bread crumbs, tossing to combine. Spoon this mixture into the pork chops and place them in a greased 13×9-inch baking dish.
3. In a small bowl, mix the sauce ingredients, reserving half of the sauce for brushing. Pour the remaining sauce over the pork chops. Bake, uncovered, for 50-60 minutes or until a thermometer inserted in the stuffing reads 165°. Brush occasionally with the reserved sauce during the last 20 minutes.

Nutrition Facts:

• Each stuffed pork chop provides approximately 601 calories, 24g fat (8g saturated fat), 112mg cholesterol, 875mg sodium, 54g carbohydrates (31g sugars, 3g fiber), and 41g protein.