October 3, 2011

Stuffed Pork Chops

Hearty Meat Dishes

Prep time:

20 mins.

Bake time:

35 minutes

“Corn bread stuffing enhanced with fresh bell pepper and onion is baked right inside these savory pork chops.”

Ingredients

Serves 4

2 tablespoons (1/4 stick) butter or margarine, melted
1/3 cup chopped green bell pepper (about 1/2 small)
1/4 cup chopped onion (about 1 small)
1 1/2 cups corn bread stuffing mix (from a 16-oz. package)
4 pork loin bone-in chops, 1 inch thick (about 2 1/2 pounds)
1/2 tsp. salt
1/2 tsp. black pepper

Directions

1
Preheat oven to 350°F. Lightly spray a 13 x 9-inch baking dish with nonstick cooking spray.
2
Combine 3/4 cup water and the butter in a 1-quart saucepan. Bring to a boil over medium heat. Remove from heat. Add the bell pepper, onion and stuffing mix. Toss with a spoon until stuffing is moistened.
3
Make a horizontal cut in the side of each pork chop on the meatiest side of the bone, creating a pocket.
4
Press about 1/3 cup stuffing mixture into each pocket.
5
Secure the opening with toothpicks. Place the pork chops in the prepared baking dish. Sprinkle with the salt and black pepper.
6
Bake until the pork is no longer pink when cut near the bone on the unstuffed side, 35 to 40 minutes. Discard the toothpicks and serve.

Variations(0)

Make My Own Version

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Serving Suggestion

Serve the pork chops with roasted sweet potatoes and whole-grain rolls. Peach cobbler will be a hit for dessert.

Great Ideas

Don’t want half a green pepper sitting in the refrigerator for days? Chop the other half, too, place it in a resealable plastic bag and store in the freezer.Chopped green pepper can be frozen for 2–3 months. Just stir into soups, casseroles, scrambled eggs, anything!

Great American Home Baking

May

25

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