Corn Stuffed Pork Chops
|Pork loin chops||4 , cut 1 inch thick|
|Chopped onions||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||3 Tablespoon|
|Whole wheat bread slices/Rye bread||1 , toasted and cubed|
|Frozen whole kernel corn||1⁄3 Cup (5.33 tbs) (Loose Pack)|
|Pimiento||1 Tablespoon, diced|
|Ground cumin||1⁄4 Teaspoon|
|Apple juice concentrate||1 Tablespoon|
Trim fat from pork chops.
Make a pocket in each chop by cutting horizontally into the chop from the fat side almost to the bone.
For stuffing, in a saucepan stir together the onion, green pepper, and water.
Bring to boiling; reduce heat.
Cover and simmer about 4 minutes or till the vegetables are tender.
Do not drain the vegetable mixture.
In a small mixing bowl stir together the toasted bread cubes, corn, pimiento, cumin, salt, and pepper.
Add the cooked vegetable mixture; toss lightly.
Spoon about 1/4 cup of the stuffing into each pocket.
If necessary, securely fasten the opening with wooden toothpicks.
Place the chops on a rack in a roasting pan.
Bake, uncovered, in a 350° oven for 35 to 40 minutes or till the juices run clear.
If desired, brush the chops with apple juice concentrate the last 5 minutes of baking.
Before serving, remove toothpicks