Corn Stuffed Pork Chops
|Pork loin chops||6 , cut 1 1/4 inches thick|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Onion||1 Small, chopped|
|Egg whites||2 , beaten|
|Whole wheat bread slice/Rye bread slice||1 , toasted and cubed|
|Whole kernel corn||1⁄2 Cup (8 tbs)|
|Pimiento||2 Tablespoon, chopped|
|Ground cumin||1⁄4 Teaspoon|
|Apple juice/Cider||1⁄4 Cup (4 tbs)|
Make a pocket in each chop by cutting horizontally into the chop from one side almost to the opposite side.
For stuffing, in a saucepan combine green pepper, onion, and water.
Cover and cook till tender.
Combine egg whites, bread, corn, pimiento, cumin, salt, and pepper, then toss with onion mixture.
Spoon about 1/4 cup stuffing into each chop.
Securely fasten opening with toothpicks.
Place on a rack in a roasting pan.
Bake in a 350° oven for 45 to 50 minutes or till tender, brushing occasionally with apple juice.