Pepper-Stuffed Pork Chops
TOTAL TIME: Prep: 25 min. Cook: 15 min.
YIELD: 4 servings.
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.”
Ingredients
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1 medium sweet red pepper, chopped
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1/4 cup finely chopped onion
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2 teaspoons olive oil, divided
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1 garlic clove, minced
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1 cup cubed bread
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1 can (4 ounces) chopped green chiles, drained
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1/2 cup frozen corn, thawed
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1/2 cup shredded part-skim mozzarella cheese
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4 bone-in pork rib chops (3/4 inch thick and 7 ounces each)
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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2.
Stir in the bread cubes, chiles and corn; cook 2 minutes longer. Transfer to a bowl; stir in cheese.
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3.
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.
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4.
Coat the same skillet with cooking spray; add remaining oil. Cook chops over medium heat for 5-7 minutes on each side or until browned. Reduce heat; cover and cook 5-8 minutes longer or until a thermometer reads 160°. Discard toothpicks before serving.
Nutrition Facts
1 each: 307 calories, 14g fat (5g saturated fat), 72mg cholesterol, 425mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
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