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4 double-rib pork chops
1/2 cup Mexican-style whole kernel corn
1/2 cup soft bread crumbs
3 tbsp chopped onions
3 tsp salt
1/8 tsp thyme
1/4 tsp sage
1/2 cup hot water

Cut pork chops from fat edge nearly to the bone edge, to create a pocket. Put a dash or two of salt in each pocket. In a small bowl combine corn, bread crumbs, onion, salt and thyme, mixing well. Divide into four and stuff pork chop pockets with mixture. Close with butcher string or toothpicks. Flash freeze on cookie sheet, then put in plastic ziploc bag or container and return to freezer.

On cooking day, cook from frozen. Place chops on preheated skillet, sprinkling top with sage. Heat pork chops for 40 minutes or until thawed and chops are browned on both sides. Add hot water, cover skillet and simmer on low for 40 minutes or until tender and cooked through. Check periodically and add water as needed. Remove butcher's string and/or toothpicks and serve!