Smoked Pork Chops with Tex-Mex Cornbread Stuffing

Smoked Pork Chops with Tex-Mex Cornbread Stuffing

Enhance cornbread stuffing crumbs with onion, whole kernel corn and cheese for a savory dish to serve alongside smoked pork chops.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

8

servings

1/4
cup butter or margarine
1
medium onion, chopped (1/2 cup)
4 1/2
cups cornbread stuffing crumbs (from 16-oz bag)
1 1/2
cups water
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
4
oz pepper Jack cheese, cut into 1/4-inch cubes
8
boneless smoked pork chops, 1 inch thick (4 oz each)
  1. Heat oven to 350°F. In 10-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 to 3 minutes, stirring frequently, until tender.
  2. In large bowl, toss stuffing, onion mixture, water and corn until stuffing is moistened. Stir in cheese.
  3. Into 13x9-inch pan, spoon stuffing mixture. Arrange pork on stuffing mixture. Cover pan with foil. Bake 40 to 45 minutes or until cheese is melted and meat thermometer inserted into center of pork reads 160°F.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Garnish each chop with 1 tablespoon grated pepper Jack cheese.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 2000mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.