CORN STUFFED PORK CHOPS
The Taste of Home Cookbook
New Revised 2nd Edition
Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing takes only a few moments to prepare.
Kimberly Andresen, Chiefland, Florida
Prep: 15 min.
Bake: 35 min.
Yield: 4 servings.
· 1/4 cup chopped onion
· 1/4 cup chopped green pepper
· 1 tablespoon butter
· 3/4 cup corn bread stuffing mix
· 1/2 cup frozen corn, thawed
· 2 tablespoons diced pimientos
· 1/4 teaspoon salt
· 1/8 teaspoon ground cumin
· 1/8 teaspoon pepper
· 4 bone-in pork rib chops (7 ounces each)
1) In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper.
2) Cut a pocket in each pork chop by making a horizontal slice almost to the bone*; fill with stuffing. Secure with toothpicks if necessary.
3) Place in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until meat juices run clear. Discard toothpicks before serving.
* Making a Pocket in a Pork Chop
Use a sharp knife to cut a pocket in a pork chop. Make a horizontal slit in the middle of the chop by slicing from the edge almost to the bone.
1 stuffed pork chop equals 297 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 433 mg sodium, 14 g carbohydrate, 1 g fiber, 32 g protein