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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)
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Serving Suggestion
Serving Suggestion
Serve the pork chops with roasted sweet potatoes and whole-grain rolls. Peach cobbler will be a hit for dessert.
Great Ideas
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!
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