4 pork chops, thick cut & boneless
1/3 c. onion, chopped
3 T. green pepper, chopped
3 T. water
1 slice whole wheat bread, toasted & cubed (about 3/4 cup)
1/3 c. corn, frozen or canned
1/4 t. cumin
1/8 t. salt
1/8 t. pepper
1-2 T. apple juice
Trim fat from pork chops. Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the opposite side. In a small pan, stir together onion, green pepper and water. Bring to a boil; reduce heat. Cover and simmer about 4 minutes or until the vegetables are tender. Do not drain. In a small mixing bowl, stir together bread cubes, corn, cumin, salt and pepper. Add the vegetable mixture; toss lightly. Spoon about 1/4 cup of stuffing into each pocket. If necessary, secure opening with a wooden toothpick. Place chops in a greased baking dish. Bake, uncovered, at 350 degrees for 35-40 minutes or until juices run clear. Brush chops with apple juice last 5 minutes for baking.
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Tips: I liked this pork chop recipe since the stuffing was easy to make and it gave a nice flavor and a change from traditional oven-baked chops.
Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter