Cornbread Stuffed Quick Pork Chops

• 4 thick pork chops, 1-inch thick, with pocket cut out in each
• 2 cups crumbled cornbread
• 14 cup onion, chopped
• 14 cup green pepper, chopped
• 14 cup butter
• 1 egg, beaten
• 1 tablespoon pimiento
• 12 teaspoon salt
• 18 teaspoon pepper
• 12 cup ketchup
• 2 tablespoons brown sugar
• 2 teaspoons prepared mustard
• 14 teaspoon chili powder

1. NOTE: Most of the Prep time involves making the cornbread, cooking it and letting it cool.
2. Make the cornbread and let cool.
3. Cornbread Stuffing: In mixing bowl, toss together the cornbread, onion, green pepper, butter, egg, pimiento, salt and pepper.
4. Take each chop and fill the pocket with the stuffing, dividing all of the stuffing amongst the chops.
5. Arrange the pork chops in a 12 x 8 x 2inch dish, with the thickest meaty areas to the edge and the "tails" in the center.
6. Brush half of the glaze (see recipe above) over the tops of the chops.
7. Cover with wax paper.
8. Microwave at Medium (5) for 35-40 minutes, rotating dish 1/2 turn after 15 minutes, until tender.
9. Let stand for 5 minutes.
10. Brush with remaining glaze before serving.

pork chops, cornbread, onion, green pepper, butter, egg, pimiento, salt, pepper, ketchup, brown sugar, mustard, chili powder

Taken from www.food.com/recipe/cornbread-stuffed-quick-pork-chops-215224 (may not work)