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Corn Stuffed Pork Chops 2
4 pork loin rib chops, cut 1 1/4 inches thick, about 2 pounds
1/4 cup of chopped onion
1/4 cup of chopped green pepper
1 tablespoon of margarine or butter
3/4 cup of corn bread stuffing mix or herb seasoned stuffing mix
1/2 cup of cooked whole kernel corn
2 tablespoons of chopped pimento
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/8 - 1/4 teaspoon of ground cumin
Trim fat from chops. Cut a pocket in each chop by cutting from fat side
almost to bone. For stuffing, in a small saucepan cook onion and green
pepper in margarine till tender bur not brown. Stir in stuffing mix,
corn, pimiento, salt, pepper and cumin. Spoon one fourth of the stuffing
into each pork chop. Secure pockets with wooden toothpicks. Place chops
on a rack in a shallow roasting pan. Bake in a 375ºF. oven for 40 to 50
minutes or till no pink remains. Remove wooden toothpicks. Makes 4
servings
Grill directions:
Assemble chops as above. In a covered grill arrange medium hot coals
around a drip pan. Test for medium heat above pan. Place chops on rack
drip pan but not over coals. Lower hood. Grill for 40 to 45 minutes or
till no pink remains. Remove picks. |
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