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Pepper-Stuffed Pork Chops

 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.
Nutritional 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.