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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.”
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    4 servings

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 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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