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
- 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 chiles, 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, saute the red pepper and onion in 1 teaspoon oil until tender. Add garlic; cook 1 minute longer.
- Stir in the bread cubes, chiles 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.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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