Directions:
- Cut a pocket in each pork chop by slicing almost to the bone; sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in pockets. Set aside.
- In a small skillet, saute onion and green pepper in butter until tender. Transfer to a bowl. Add the bread cubes, corn, egg substitute, pimientos, cumin and remaining salt and pepper; mix well. Stuff into pork chops; secure with toothpicks.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
- Grill chops, covered, over medium indirect heat for 12-15 minutes on each side or until a thermometer reads 145° and 160° for stuffing. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.29 Kcal (1571 kJ) | ||
| Calories from fat | 113.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 19% | |
|---|---|---|---|
| Cholesterol | 137.16mg | 46% | |
| Sodium | 819.62mg | 34% | |
| Potassium | 388.1mg | 8% | |
| Total Carbs | 40.84g | 14% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 24.72g | 49% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 3.1mg | 17% | |
| Calcium | 121.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 238.91 Kcal (1000 kJ) | ||
| Calories from fat | 72.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 19% | |
|---|---|---|---|
| Cholesterol | 87.32mg | 46% | |
| Sodium | 521.77mg | 34% | |
| Potassium | 247.07mg | 8% | |
| Total Carbs | 26g | 14% | |
| Sugars | 3.77g | 24% | |
| Dietary Fiber | 1.5g | 9% | |
| Protein | 15.74g | 49% | |
| Vitamin C | 3.9mg | 10% | |
| Iron | 1.9mg | 17% | |
| Calcium | 77.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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