I am sitting here, stuffed and satisfied from just eating a most delicious dinner. It's something Mom has never made before, but she said it was pretty easy to put together.
Corn-Stuffed Pork Chops (from p. 247 of the BCC): Mom picked up three 1" thick pork chops for this recipe. She made a stuffing with corn, bread crumbs, onion, salt, and sage (oh that classic stuffing spice!). She cut pockets into the middle of the pork chops and stuffed them to overflow. Then browned the chops for 15 minutes and then covered and slowly simmered them so all that flavor could reach its full potential.