Stuffed Mexican pork chops
Source of Recipe
Aunt Saunny
4 boneless pork chops
1/2 cup bread crumbs
1 tsp. Lawry's garlic salt
1/2 tsp. dried oregano leaves, crushed
3/4 cup shredded cheddar cheese
1/2 cup prepared thick-style salsa
1 egg, slightly beaten
1 package Lipton fiesta sides nacho pasta, prepared according to
directions
Preheat oven to 400. With knife parallel to cutting board, slice
horizontally through chops almost to opposite edge, forming a pocket;
set aside. In shallow pie plate, mix bread crumbs, Lawry's garlic
salt, and oregano. In small bowl, combine 1/2 cup cheese mixture;
secure with wooden toothpicks. Dip pork into egg, then crumb mixture
until evenly coated; arrange. Bake chops in shallow baking dish 35
minutes or until done. Sprinkle with remaining cheese. Serve with
Lipton fiesta sides nacho pasta.
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