Colorful Stuffed Pork Chops Recipe
Colorful Stuffed Pork Chops Recipe photo by Taste of Home

Colorful Stuffed Pork Chops Recipe

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For an eye-catching entree, Elizabeth Jussaume of Lowell, Massachusetts grills pork chops filled with a colorful corn, pimiento and green pepper stuffing.
TOTAL TIME: Prep: 15 min. Grill: 25 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Grill: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

One serving (1 stuffed pork chop) equals 308 calories, 12 g fat (5 g saturated fat), 102 mg cholesterol, 458 mg sodium, 10 g carbohydrate, 1 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch


  1. 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.
  2. 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.
  3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan.
  4. Grill chops, covered, over medium indirect heat for 12-15 minutes on each side or until a thermometer reads 145° 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.

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Reviewed Aug. 29, 2008

"instead of peppers, pimentos, corn i use a can of corn with peppers. easier and has everything in it."

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