With a colorful stuffing of corn, pimiento and green pepper, these pork chops make an eye-catching entree.
—ELIZABETH JUSSAUME LOWELL, MA
PREP: 15 MIN. • GRILL: 25 MIN. • MAKES: 6 SERVINGS
6 bone-in center-cut pork loin chops (1 inch thick and 10 ounces each)
3 /4 teaspoon salt, divided
1 /4 teaspoon pepper, divided
1 /4 cup chopped onion
1 /4 cup chopped green pepper
1 tablespoon butter
1 1 /2 cups cubed bread, toasted
1 /2 cup frozen corn, thawed
1 /4 cup egg substitute
2 tablespoons diced pimientos
1 /4 teaspoon ground cumin
1. Cut a pocket in each pork chop by slicing almost to the bone; sprinkle 1 /4 teaspoon salt and 1 /8 teaspoon pepper in pockets. Set aside.
2. In a small skillet, saute onion and green pepper in butter until tender. Transfer to a bowl. Add the bread cubes, corn, egg substitute, pimientos, cumin and remaining salt and pepper; mix well. Stuff into pork chops; secure with toothpicks.
3. Lightly grease the grill rack. Prepare grill for indirect heat, using a drip pan.
4. Grill chops, covered, over medium indirect heat for 12-15 minutes on each side or until a thermometer reads 145° for meat and 160° for stuffing. Let meat stand for 5 minutes before serving.
PER SERVING 308 cal., 12g fat ( 5g sat. fat ) , 102mg chol., 458mg sod., 10g carb. ( 0 sugars, 1g fiber ) , 38g pro. Diabetic Exchanges: 5 lean meat, 1 /2 starch.