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Pork Chops With Chile Cornbread Stuffing
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    Pork Chops With Chile Cornbread Stuffing

  • 1 dried chile
  • boiling water
  • 1 tbsp olive oil
  • 1/4 cup onion -- chopped
  • 1/4 cup green bell pepper -- chopped
  • 1 1/2 cups cornbread stuffing mix -- 1/2 an 8 oz pkg
  • 2 bone-in pork chops
  • 1/2 tsp Penzey's Northwoods Seasoning
  • 1/2 tsp garlic powder
  • salt and pepper
  • Wash chops. Dry well. Sprinkle with salt, pepper, Northwoods Seasoning and garlic powder. Sprinkle on both sides.

    Spray a 2 qt baking dish with nonstick cooking spray.

    Remove stems and seeds from chile. Place chile in a small bowl and cover with boiling water. Let stand for 20 minutes or until chile is soft. Remove chile from water; reserve water. Finely chop chile and set aside.

    Place oil in large nonstick skillet over medium heat. Add onion and bell pepper; cook for 2 minutes. Stir in stuffing mix and chopped chile. Add water to reserved chile liquid to make 1 cup of liquid. Add to stuffing mix; mix well. Spoon into sprayed baking dish.

    Preheat George Foreman Grill. When hot, spray with cooking spray. Place chops on grill. Cover and let cook for 6 minutes. Remove and check internal temperature. If it is above 150F, remove and let sit. If not, cook for another 1-2 minutes until internal temperature is correct.

    Bake stuffing at 350F for 20 minutes.

    To serve: Place a pile of stuffing on each plate. Top with one chop. I served it with a green bean salad.

    From: RisaG
    Risa's Food Service
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Sun, 22 Jul 2001

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