For an eye-catching entree, Elizabeth Jussaume of Lowell, Massachusetts grills pork chops filled with a colorful corn, pimiento and green pepper stuffing.
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VERIFIED BY Taste of Home Test Kitchen
- 6 bone-in center loin pork chops (1 inch thick, about 10 ounces each)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1 tablespoon butter or stick margarine
- 1-1/2 cups cubed bread, toasted
- 1/2 cup frozen corn, thawed
- 1/4 cup egg substitute
- 2 tablespoons chopped pimientos
- 1/4 teaspoon ground cumin
- Cut a pocket in each pork chop; sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in pockets. Set aside. In a nonstick skillet, saute green pepper and onion 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 wooden toothpicks.
- Before starting the grill, coat grill rack with cooking spray. Grill chops, covered, over medium indirect heat for 15-18 minutes on each side or until a meat thermometer inserted in stuffing reads 160°. Yield: 6 servings.
Originally published as Corn-Stuffed Pork Chops in Light & Tasty June/July 2003, p42
Reviews forColorful Stuffed Pork Chops
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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."