OLD-WORLD STUFFED PORK CHOPS

Years ago, a relative ran a restaurant in downtown Milwaukee, where several well-known German restaurants still operate. This is one of the recipes she developed. The savory stuffing and juicy pork chops are always a hit.

—Jeanne Schuyler, Wauwatosa, WI

Prep: 15 min. Bake: 1 hour Makes: 4 servings

• 4 pork chops (½ in. thick)
• 1 to 2 Tbsp. canola oil
• Salt and pepper to taste
• 3 cups dry unseasoned bread cubes
• 1 can (16 oz.) cream-style corn
• 1 large egg, lightly beaten
• 1 tsp. grated onion
• ½ tsp. rubbed sage
• ½ tsp. dried basil
• ½ tsp. salt
• ¼ tsp. pepper

In a skillet, brown pork chops in oil on both sides; sprinkle with salt and pepper. Meanwhile, in a bowl, combine remaining ingredients and mix well. Alternate the pork chops and stuffing lengthwise in a greased 3-qt. or 11x7-in. baking dish. Bake, uncovered, at 350° for 1 hour.

1 serving: 591 cal., 25g fat (8g sat. fat), 158mg chol., 995mg sod., 50g carb. (6g sugars, 3g fiber), 45g pro.