Pepper-Stuffed Pork Chops Recipe

Pepper-Stuffed Pork Chops Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

From the kitchen of Hope MacFarlane of Lincoln, Nebraska come these succulent chops practically overflowing with delicious stuffing. “This is a great change of pace,” says Hope, “especially when company's coming.”

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Pepper-Stuffed Pork Chops Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pepper-Stuffed Pork Chops Recipe

Prep: 25 min. Cook: 15 min.

Yield: 4 Servings

25 15 40

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

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.
Stir in the bread cubes, chilies and corn; cook 2 minutes longer. Transfer to a bowl; stir in cheese.
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.
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.

Nutritional Facts 1 pork chop equals 307 calories, 14 g fat (5 g saturated fat), 72 mg cholesterol, 425 mg sodium, 15 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Pepper-Stuffed Pork Chops in Light & Tasty April/May 2007, p31