Corn-stuffed Pork Chops
Corn-Stuffed Pork Chops
For an eye-catching entree, Elizabeth Jussaume of Lowell, Massachusetts grills pork chops filled with a colorful corn, pimiento and green pepper stuffing.
SERVINGS: 6
Ingredients:
- 6 bone-in center-cut pork loin chops (10 ounces each and 1-inch thick)
- 3/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/4 cup chopped green pepper
- 1/4 cup chopped onion
- 1 tablespoon butter
- 1-1/2 cups cubed bread, toasted
- 1/2 cup frozen corn, thawed
- 1/4 cup egg substitute
- 2 tablespoons diced pimientos
- 1/4 teaspoon ground cumin
Directions:
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Cut a pocket in each pork chop by slicing almost to the bone; sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in pockets. Set aside.In a small skillet, saute green pepper and onion in butter until tender. Transfer to a bowl. Add the bread cubes, corn, egg substitute, pimientos, cumin and remaining salt and pepper; mix well. Stuff into pork chops; secure with wooden toothpicks.
Grill chops, covered, over indirect medium heat for 15-18 minutes on each side or until a meat thermometer inserted in stuffing reads 160°. Yield: 6 servings.
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