Categories: Pork
Ingredients
- 3/4 cup fresh corn kernels
- 1/2 cup cherry tomatoes, quartered
- 1/2 cup chopped fresh basil, divided
- 2 tbsp. flour, divided
- 1 1/2 tsp kosher salt, divided
- 3/4 tsp black pepper, divided
- 4 boneless pork chops
- 1/2 cup corn muffin mix
- 1/4 cup unsalted butter, cubed
Directions
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Preheat oven to 375. Spray a 13×9-inch baking dish with cooking spray.
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In a small bowl, stir together corn, tomatoes, 1/2 cup basil, 1 tbsp. flour, 1/2 tsp salt and 1/2 tsp pepper.
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Carefully cut a pocket into side of each pork chop, cutting to within 1/2 inch on either side. Spoon corn mixture into pockets; sprinkle chops with remaining 1 tsp salt and remaining 1/2 tsp pepper. Place in prepared pan.
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In a small bowl, stir together muffin mix, remaining 1/4 cup basil, and remaining 1 tbsp. flour. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Sprinkle generously onto pork chops.
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Bake until pork chops are cooked through, about 35 minutes. Let stand for 5 minutes before serving.