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Pepper-Stuffed Pork Chops

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.”

4 ServingsPrep: 25 min. Cook: 15 min.

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

2 of 2

Pepper-Stuffed Pork Chops (continued)

Directions (continued)

browned. Reduce heat; cover and cook 5-8 minutes longer or until a
meat thermometer reads 160°. Discard toothpicks before serving.
Yield: 4 servings.

Nutrition 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.