Lunch: Pepper-Stuffed Pork Chops Recipe

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 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

Instructions

In a large nonstick skillet coated with cooking spray, saute the red pepper and onion in 1 teaspoon oil until tender. Add garlic; cook 1 minute longer.
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 °. Discard toothpicks before serving.

Add a review for Pepper-Stuffed Pork Chops Recipe