Pepper-Stuffed Pork Chops |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
From the kitchen of Hope MacFarlane of Lincoln, Nebraska come these succulent chops practically overflowing with delicious stuffing. âThis is a great change of pace,â says Hope, âespecially when company's coming.â Ingredients:
1 medium sweet red pepper, chopped |
1/4 cup finely chopped onion |
2 teaspoons olive oil, divided |
1 garlic clove, minced |
1 cup cubed bread |
1 can (4 ounces) 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 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
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.
|
|