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Pork Chops, Corn-Stuffed

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Recipe Link: http://communities.msn.com/RecipesForNonCooks/meats.msnw

List of Ingredients




1 cup fresh or frozen corn kernels, thawed

1/3 cup chopped green or red bell pepper (Or substitute an 11-ounce can of drained and rinsed Mexican-style corn for the corn kernels and bell pepper. Rinse under running water for 2 to 3 minutes to reduce sodium.)

1/4 cup chunky salsa

1 tablespoon chopped fresh cilantro or parsley

1 teaspoon chili powder

4 boneless center-cut loin pork chops, trimmed (4-ounces each)

1 tablespoon vegetable oil

1/2 cup reduced-sodium chicken broth


Recipe



1. In a medium bowl, combine the corn, bell pepper, salsa, cilantro and chili powder. Mix well.

2. Using a sharp knife, cut a deep horizontal pocket in each pork chop. Spoon 1/4 cup of corn mixture into each pocket, dividing evenly. Secure openings with toothpicks. Set aside remaining corn mixture.

3. In a large nonstick skillet, heat oil over medium-high heat. Add chops; cook until browned, about 2 minutes per side. Add remaining corn mixture and broth. Reduce heat to medium; cover and cook until chops are cooked through, about 10 minutes.

4. Transfer pork chops to serving plates; remove toothpicks. Drizzle with pan juices and serve immediately.

From: “Healthy Meals in Minutes”, 1995

Serves 4
Calories 217
Fat 9 g
Cholesterol 63 mg
Sodium 244 mg