Since the summer of 2020, my wife's 1969 Betty Crocker's Cookbook from Golden has been one of my go-tos. It has some goofy stuff—and some terrible stuff—but when I can't think of anything else, I pick a random page and cook what I find there. I want to share one recipe that I've adapted and think is very easy, but also very tasty. The original recipe called for your own bread cubes and seasonings, but I've simplified that thanks to boxed stuffing mixes.
Ingredients
- 15-ounce can fiesta corn (or some other corn with peppers in)
- 1 box Stove Top stuffing mix (I usually use the pork one)
- 4 big pork chops, with a slit cut in from the side
- oil
Directions
- Mix corn (with liquid) with contents of stuffing box. Stuff pork chop pockets with mixture, set aside extra.
- Warm oil in two large skillets; brown chops on both sides, about 10 minutes total.
- Pour extra corn/stuffing mixture around and on pork chops.
- Reduce heat and cover skillets tightly. Simmer 1 hour or until done.
Serve with a vegetable; I think it pairs well with leeks or asparagus. The corn/stuffing mixture that cooks in the pan with the pork juices is particularly delicious, especially where it gets crispy. Last time I made it, the four-year-old was in a bad mood so he didn't really go for it, but the two-year-old thought the corn/stuffing mixture was delicious.
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