Corn Stuffed Pork Chops
Elevate your dinner table with these irresistible Corn Stuffed Pork Chops, a perfect combination of juicy protein and creamy, cheesy goodness! This recipe features thick-cut pork chops filled with a luscious stuffing made from sweet corn kernels, tangy cream cheese, sharp cheddar, and fresh green onions. Coated in a seasoned breadcrumb crust and seared to golden perfection before baking, these chops deliver a delectable balance of crispy texture and tender, flavorful meat. The addition of smoked paprika and garlic powder enhances the dish with smoky and savory notes, making it a true crowd-pleaser. Whether you're cooking for a special occasion or craving a hearty homemade meal, these oven-baked stuffed pork chops are a guaranteed hit. Best of all, they’re ready in under an hour, making them as convenient as they are delicious. Serve with mashed potatoes or roasted vegetables for a complete, satisfying meal!
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Recipe Information
Ingredients
- 4 pieces thick-cut pork chops (bone-in or boneless)
- 1 cup corn kernels (fresh, canned, or frozen)
- 4 tablespoons cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 2 stalks green onions, finely chopped
- 1 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pork chops by slicing a pocket into the side of each chop, being careful not to cut all the way through.
In a medium mixing bowl, combine the corn kernels, cream cheese, shredded cheddar cheese, chopped green onions, and a pinch of salt and pepper. Mix until well combined.
Stuff each pork chop pocket with the corn mixture, securing the opening with toothpicks if needed.
In a small bowl, mix the bread crumbs, garlic powder, smoked paprika, salt, and black pepper.
Brush the outside of each stuffed pork chop lightly with olive oil, then coat them evenly with the seasoned bread crumbs.
Heat a large oven-safe skillet over medium-high heat, and add the olive oil and butter.
Sear the pork chops for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the pork chops for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork chops from the oven and let them rest for 5 minutes before serving.
Serve the corn stuffed pork chops warm, garnished with additional chopped green onions if desired.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
