Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing only takes a few moments to prepare. —Kimberly Andresen, Chiefland, Florida
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 tablespoon butter
- 3/4 cup corn bread stuffing mix
- 1/2 cup frozen corn, thawed
- 2 tablespoons diced pimientos
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon pepper
- 4 bone-in pork loin chops (7 ounces each)
- In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper.
- Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary.
- Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until meat thermometer in the meat reads 160°. Discard toothpicks. Yield: 4 servings.
Originally published as Corn-Stuffed Pork Chops in Light & Tasty February/March 2006, p23
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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