Ingredients
1 medium sweet red pepper, chopped1/4 cup finely chopped onion2 teaspoons olive oil, divided1 garlic clove, minced1 cup cubed bread1 can (4 ounces) chopped green chiles, drained1/2 cup frozen corn, thawed1/2 cup shredded part-skim mozzarella cheese4 bone-in pork rib chops (3/4 inch thick and 7 ounces each)1/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large nonstick skillet coated with cooking spray, saute the red pepper and onion in 1 teaspoon oil until tender. Add garlic; cook 1 minute longer.
Stir in the bread cubes, chiles and corn; cook 2 minutes longer. Transfer to a bowl; stir in cheese.
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.
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 160°. Discard toothpicks before serving.
