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Smoked Pork Chops with Tex-Mex Cornbread Stuffing

Prep 10 min
Total 55 min
Servings 8

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

By Betty Crocker Kitchens

March 6, 2012

Ingredients

1/4

cup butter or margarine

medium onion, chopped (1/2 cup)

4 1/2

cups cornbread stuffing crumbs (from 16-oz bag)

1 1/2

cups water

can (11 oz) whole kernel corn with red and green peppers, drained

oz pepper Jack cheese, cut into 1/4-inch cubes

boneless smoked pork chops, 1 inch thick (4 oz each)

Steps

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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.

Expert Tips

Garnish each chop with 1 tablespoon grated pepper Jack cheese.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 430
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 31%
Saturated Fat 8g 41% Trans Fat 0g
Cholesterol: 85mg; 29%
Sodium: 2000mg; 83%
Potassium: 490mg; 14%
Total Carbohydrate: 32g; 11%
Dietary Fiber 2g 10% Sugars 3g
Protein: 30g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 4%; 4%
Calcium: 15%; 15%
Iron: 15%; 15%

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;