You've never had pork chops quite like these! Stuffed Iowa Chops are famous throughout their home state and the nation for being truly delicious: the tender cooked pork is filled with a rich stuffing of bread crumbs, apples, corn, and seasonings. Stuffed Iowa Chops literally burst with flavor, especially with their crispy golden jacket. Serving these with a dessert of white chocolate popcorn for the full Iowan experience!
Ingredients
• 4 (8 ounce) pork loin chops, bone-in and 1 1/2-inches thick • 1 tablespoon canola oil • 1 tablespoon parsley, minced • 1 tablespoon 2% milk • 1/4 teaspoon salt • 1/4 teaspoon rubbed sage • 1/4 teaspoon pepper • 1 cup apple, chopped and peeled • 1 tablespoon onion, finely chopped • 1 cup whole kernel corn • 1 cup breadcrumbs, dry For the sauce: • 1/3 cup honey • 3-4 tablespoons Dijon mustard • 3/4 teaspoon rosemary, minced or 1/8 teaspoon dried rosemary, crushedDirections
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
Place the pork chops on a cutting board and cut a pocket into each one, almost to the bone.
Heat the oil in a large skillet over medium heat.
Add the pork chops and brown them on each side, about 3-4 minutes per side.
Transfer the chops to a plate to cool slightly.
Combine the parsley, milk, salt, sage, and pepper in a mixing bowl.
Add the apple, onion, corn, and bread crumbs to the mixing bowl, tossing it to ensure an even coating.
Using a spoon, stuff each pork chop with the bread crumb mixture.
Once the chops are filled, place them into the prepared baking dish.
Mix the honey, mustard, and rosemary together in a small bowl.
Reserve 1/2 of the sauce, and pour the remaining 1/2 of the sauce over the pork chops.
Bake uncovered until the pork chops are fully cooked, reading 145 degrees F when tested with a meat thermometer, about 50 minutes-1 hour. Drizzle the remaining sauce over the chops during the last 20 minutes of cooking.
Serve warm!
