6 pork loin rib chops
1/4 cup finely chopped onion
1 tablespoon reduced fat margarine
1 cup soft whole-wheat breadcrumbs
1 (8 ounce) can whole kernel corn
1/8 teaspoon dried thyme
Dash pepper
1 tablespoon olive oil
2 tablespoons water

Slice an opening in each chop from the rib side and gradually open a pocket without cutting completely through to other side. Melt margarine in a saucepan over medium heat. Add onion and saute until soft, about 2-3 minutes. Remove from heat and stir in breadcrumbs, corn, thyme and pepper. Fill pocket in each chop with stuffing. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chops and brown on each side. Reduce heat and pour off drippings. Add water and cook covered over low heat for 20-30 minutes.

Makes 6 Servings
Serving Size: 1 pork chop and 3 ounces stuffing