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Colorful Stuffed Pork Chops

 Colorful Stuffed Pork Chops
For an eye-catching entree, Elizabeth Jussaume of Lowell, Massachusetts grills pork chops filled with a colorful corn, pimiento and green pepper stuffing.
6 ServingsPrep: 15 min. Grill: 25 min.


  • 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.
  • 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.
  • Grill chops, covered, over medium indirect heat for 12-15 minutes on

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Colorful Stuffed Pork Chops (continued)

Directions (continued)

  • each side or until a thermometer reads 145° and 160° for
  • stuffing. Let meat stand for 5 minutes before serving. Yield: 6
  • servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.