Recipe

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• 1 medium sweet red pepper, chopped
• 1/4 cup finely chopped onion
• 2 tsp olive oil, divided
• 1 garlic clove, minced
• 1 cup cubed bread
• 1 can (4 oz) chopped green chilies, drained
• 1/2 cup frozen corn, thawed
• 1/2 cup shredded part-skim mozzarella cheese
• 4 bone-in pork rib chops (3/4 inch thick and 7 oz each)
• 1/4 tsp salt
• 1/4 tsp pepper

• 1 In a large nonstick skillet coated with cooking spray, saute the red pepper and onion in 1 teaspoon oil until tender. Add garlic; cook 1 minute longer.
• 2 Stir in the bread cubes, chilies and corn; cook 2 minutes longer. Transfer to a bowl; stir in cheese.
• 3 Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing. Secure with toothpicks if necessary. Sprinkle chops with salt and pepper.
• 4 Coat the same skillet with cooking spray; add remaining oil. Cook chops over medium heat for 5-7 minutes on each side or until browned. Reduce heat; cover and cook 5-8 minutes longer or until a meat thermometer reads 160°. Discard toothpicks before serving. Yield: 4 servings.