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.
Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan.
Grill chops, covered, over medium indirect heat for 12-15 minutes on each side or until a thermometer reads 145° for meat and 160° for stuffing. Let meat stand for 5 minutes before serving.
1 each: 308 calories, 12 g fat (5 g saturated fat), 102 mg cholesterol, 458 mg sodium, 10 g carbohydrate (0 sugars, 1 g fiber), 38 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.