Gourmet Style Corn Stuffed Pork Chops
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||3 Tablespoon|
|Wholewheat bread slice/Rye bread||1 , toasted and cubed|
|Frozen whole kernel corn||1⁄3 Cup (5.33 tbs)|
|Chopped pimiento||1 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Currant jelly||1 Tablespoon, melted|
Make a pocket in each pork chop by cutting horizontally into the pork chop from fat side almost to bone.
For stuffing: In saucepan stir together onion, green pepper and water.
Heat to boiling; reduce heat.
Cover and simmer 3 to 4 minutes or until vegetables are tender.
Do not drain.
In small mixing bowl stir together bread cubes, corn, pimiento, cumin, salt and pepper.
Add cooked vegetable mixture; toss lightly.
Spoon about 1/4 cup stuffing into each pocket.
If necessary, securely fasten opening with wooden toothpicks.
Place on rack in shallow roasting pan.
Sprinkle with salt and pepper.
Bake in preheated 350°F convection oven on rack #2 or #3 offset for 20 to 25 minutes (or bake in preheated 350°F radiant bake oven 35 to 40 minutes) or until pork no longer is pink.
Brush with jelly the last 10 minutes of baking.
Garnish with parsley sprigs and marigolds, if desired.