Portuguese Papo Seco Stuffed Pork Chops

<ul> <li>Cut a slit into each pork chop for stuffing. Season with the spices and set aside while you make the stuffing.</li> <li>Prepare stuffing by sauteing the onion and celery in the butter and oil for about 3 minutes until cooked. Add the bread and the rest of the stuffing ingredients except corn and mix well with a fork until the bread is soft and it has absorbed the broth. Add the corn and mix well. If you find the stuffing too wet add more bread, or add more broth if too dry.</li> <li>Place the beaten eggs and bread crumbs into 2 separate bowls big enough to hold the pork chops for dredging.</li> <li>Stuff the pork chops with about 2 or 3 tablespoons of stuffing and secure with 2 toothpicks. Coat chops with the egg on both sides, then dredge into the bread crumbs.</li> <li>Place on greased cooking tray and spray the tops with a coating of cooking spray.</li> <li>Cook at 350 degrees F for about 45 minutes or until golden brown and temperature reaches 165 degrees.</li> </ul> <div style="background:#eee;border:1px solid #ccc;padding:5px 10px;">Recipe & Photo Credit: Tia Maria&#39;s Blog,&nbsp;<a href="http://portuguesediner.com/tiamaria" target="_blank">portuguesediner.com/tiamaria</a></div>