Pepper-Stuffed Pork Chops

• 1 medium sweet red pepper, chopped
• 1/4 cup finely chopped onion
• 2 teaspoons olive oil, divided
• 1 garlic clove, minced
• 1 cup cubed bread
• 1 can (4 ounces) chopped green chilies, drained
• 1/2 cup frozen corn, thawed
• 1/2 cup shredded part-skim mozzarella cheese
• 4 bone-in pork rib chops (3/4 inch thick and 7 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. In a
2. coated with cooking spray, saute the red pepper and onion in 1 teaspoon oil until tender. Add garlic; cook 1 minute longer.
3. Stir in the bread cubes, chilies and corn; cook 2 minutes longer. Transfer to a bowl; stir in cheese.
4. Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing. Secure with toothpicks if necessary. Sprinkle chops with salt and pepper.
5. Coat the same skillet with cooking spray; add remaining oil. Cook chops over medium heat for 5-7 minutes on each side or until browned. Reduce heat; cover and cook 5-8 minutes longer or until a thermometer reads 160u0b0. Discard toothpicks before serving.

sweet red pepper, onion, olive oil, garlic, bread, green chilies, frozen corn, mozzarella cheese, chops, salt, pepper

Taken from www.tasteofhome.com/recipes/pepper-stuffed-pork-chops/ (may not work)