Colorful Stuffed Pork Chops |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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For an eye-catching entree, Elizabeth Jussaume of Lowell, Massachusetts grills pork chops filled with a colorful corn, pimiento and green pepper stuffing. Ingredients:
6 bone-in center-cut pork loin chops (1 inch thick and 10 ounces each) |
3/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1/4 cup chopped onion |
1/4 cup chopped green pepper |
1 tablespoon butter |
1-1/2 cups cubed bread, toasted |
1/2 cup frozen corn, thawed |
1/4 cup egg substitute |
2 tablespoons diced pimientos |
1/4 teaspoon ground cumin |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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