Corn-Stuffed Pork Chops

Ingredients

• 4 pork loin rib chops, cut 1 1/4 inches thick (about 2 pounds)
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon margarine or butter
• 3/4 cup corn-bread stuffing mix or herb-seasoned stuffing mix
• 1/2 cup cooked whole kernel corn
• 2 tablespoons chopped pimiento
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 to 1/4 teaspoon ground cumin

Instructions

1. Trim fat from chops. Cut a pocket in each chop by cutting from fat side almost to bone.
2. For stuffing, in a small saucepan cook onion and green pepper in margarine till tender but not brown. Stir in stuffing mix, corn, pimiento, salt, pepper, and cumin. Spoon one-fourth of the stuffing into each pork chop. Secure pockets with wooden toothpicks.
3. Place chops on a rack in a shallow roasting pan. Bake in a 375° oven for 40 to 50 minutes or until no pink remains. Remove wooden toothpicks. Make servings.
4. Grill directions: Assemble chops as above. In a covered grill arrange medium-hot coals around a drip pan. Place chops on rack over drip pan but not over coals. Lower hood. Grill for 40 to 45 minutes or till no pink remains. Remove picks.