- 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
- 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.
- 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.
- Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan.
- Grill chops, covered, over medium indirect heat for 12-15 minutes on each side or until a thermometer reads 145° for meat and 160° for stuffing. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Originally published as Corn-Stuffed Pork Chops in Light & Tasty June/July 2003, p42
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Colorful Stuffed Pork Chops
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 29, 2008
"instead of peppers, pimentos, corn i use a can of corn with peppers. easier and has everything in it."