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Corn Stuffed Pork Chops

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4

Serves:

Ingredients

  • 14 cup onion (chopped)
  • 14 cup chopped green bell pepper
  • 1 tsp olive oil
  • 34 cup frozen corn kernels or fresh, (thaw if frozen)
  • 2 tbsp canned, diced pimentos
  • 18 tsp ground cumin
  • 18 tsp ground black pepper
  • 4 4 ounce extra lean pork chops (loin)

Directions

  1. In a large skillet, sauté onion and green pepper in olive oil for 3-4 minutes or until tender.
  2. Stir in the stuffing mix, corn, pimientos, salt, cumin, and pepper.
  3. Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing.
  4. Secure with toothpicks if necessary.
  5. Place in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray.
  6. Bake, uncovered, at 375 degrees for 35-40 minutes or until meat juices run clear and meat thermometer reads 160 degrees.
  7. Discard toothpicks before serving.

Amount Per Serving (4)

  • Calories: 220
  • Protein: 26
  • Sugar: 2
  • Carbohydrate: 9
  • Fat: 9
  • Cholesterol: 60
  • Sodium: 55
  • Fiber: 1
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