PEPPER-STUFFED PORK CHOPS

By stepjo7269

Taste of Home's Light and Tasty magazine
From the kitchen of Hope MacFarlane of Lincoln, Nebraska

Ingredients

• Directions:
• 1 medium sweet red pepper, chopped
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 2 teaspoons olive oil, divided
• 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
• ●In a large nonstick skillet coated with cooking spray, saute the red pepper, onion and garlic in 1 teaspoon oil until tender. 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 meat thermometer reads 160 degrees.
• ●Discard toothpicks before serving.

Details

Servings 4

Preparation

Step 1

307 calories/serving