Ingredients
1/4 cup chopped onion1/4 cup chopped green pepper1 tablespoon butter3/4 cup corn bread stuffing mix1/2 cup frozen corn, thawed2 tablespoons diced pimientos1/4 teaspoon salt1/8 teaspoon ground cumin1/8 teaspoon pepper4 bone-in pork loin chops (7 ounces each)
Preparation
In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper.
Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary.
Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.
