CORN-STUFFED PORK CHOPS
Serves 6
Ingredients
6 bone-in center-loin pork chops (1-inch thick and about 10oz each)
3/4 tsp salt, divided
1/4 tsp pepper, divided
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 TBsp butter
1-1/2 cups cubed bread, toasted
1/2 cup frozen corn, thawed
1/4 cup egg substitute
2 TBsp chopped pimento
1/4 tsp ground cumin
Directions
Coat grill rack with nonstick cooking spray before starting grill. Prepare grill for indirect heat, using a grill pan.
Cut a pocket in each chop by making a horizontal slice almost to the bone; sprinkle 1/4 tsp salt and 1/8 tsp pepper in pockets. Set aside.
In a nonstick skillet, sauté green pepper and onion in butter until tender. Transfer to a small bowl. Add the bread crumbs, corn, egg substitute, pimento, cumin, and remaining salt and pepper. Mix well, then stuff into pork chops, and secure pocket with wooden toothpicks.
Grill chops, covered, over medium indirect heat for 15-18 minutes per side or until a meat thermometer inserted into stuffing registers 160F.
Rest chops for 5 minutes, then serve.
Recipe courtesy of "The Taste Of Home Cookbook."
NOTE: I used a beaten egg instead of egg substitute.
The CookingBites Recipe Challenge: Corn
This is another "Aunt Bea's Church Supper," dish, something that's not fancy or involved, just good, basic "country" cooking.
Be very mindful of the temp, as this is very easy to overcook. Next time I do this, I'd probably brine the chops for a bit ahead of time.
MrsTasty was on a phone call, so we ate separately, and when she was done, she came out of her office and said, "Whatever the hell this is, don't lose the recipe!" That's a pretty good endorsement.
Serves 6
Ingredients
6 bone-in center-loin pork chops (1-inch thick and about 10oz each)
3/4 tsp salt, divided
1/4 tsp pepper, divided
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1 TBsp butter
1-1/2 cups cubed bread, toasted
1/2 cup frozen corn, thawed
1/4 cup egg substitute
2 TBsp chopped pimento
1/4 tsp ground cumin
Directions
Coat grill rack with nonstick cooking spray before starting grill. Prepare grill for indirect heat, using a grill pan.
Cut a pocket in each chop by making a horizontal slice almost to the bone; sprinkle 1/4 tsp salt and 1/8 tsp pepper in pockets. Set aside.
In a nonstick skillet, sauté green pepper and onion in butter until tender. Transfer to a small bowl. Add the bread crumbs, corn, egg substitute, pimento, cumin, and remaining salt and pepper. Mix well, then stuff into pork chops, and secure pocket with wooden toothpicks.
Grill chops, covered, over medium indirect heat for 15-18 minutes per side or until a meat thermometer inserted into stuffing registers 160F.
Rest chops for 5 minutes, then serve.
Recipe courtesy of "The Taste Of Home Cookbook."
NOTE: I used a beaten egg instead of egg substitute.
The CookingBites Recipe Challenge: Corn
This is another "Aunt Bea's Church Supper," dish, something that's not fancy or involved, just good, basic "country" cooking.
Be very mindful of the temp, as this is very easy to overcook. Next time I do this, I'd probably brine the chops for a bit ahead of time.
MrsTasty was on a phone call, so we ate separately, and when she was done, she came out of her office and said, "Whatever the hell this is, don't lose the recipe!" That's a pretty good endorsement.
Stuffed pork chops for dinner 
