This post contains affiliate links. For more information, visit my disclosure page

Have you ever stuffed pork chops? I have always stuffed mine with a simple bread stuffing. I made corn salsa for a gathering and thought I would use the leftover to make pork chops stuffed with corn salsa stuffing.

My corn salsa was made a few days earlier so it had a nice marinaded liquid. Salsas tend to taste better the next day. I had to hide the left-over corn salsa towards the back of the refrigerator so I would have enough to make my stuffed pork chops. I had already used the salsa in my last recipe so he figures it’s fair game now. When you live in a house with a food blogger you know to ask before you eat something rather than later, when it’s already too late. 😉

You’ll need:
2 pork chops 1 inch thick
1 cup corn salsa
1 cup bread crumbs
1 egg
2 tablespoons butter melted
1/3 cup parmesan cheese
salt and pepper

Cut a pocket into your pork chop.

In a medium bowl whisk the egg, add the corn salsa, bread crumbs, and the melted butter.
Stir in the parmesan cheese.
Fill each pork chop with as much of the corn mixture as you can. I pile the rest of the corn stuffing in the pan.
Bake in a preheated 375 degrees F oven for 35 – 40 minutes.

You may also like:

The Best Round Steak with Mushrooms & Gravy 

Crispy Chicken Thighs with a Mushroom Garlic Sauce