Pork Chops with Ancho Chile Cornbread Stuffing

Enjoy this spicy dish that features pork chops and cornbread stuffing - perfect for a hearty dinner.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 55 min

Ingredients

1: dried ancho chile

: Boiling water

2: tablespoons margarine or butter

1/2: cup chopped onion

1/2: cup chopped green bell pepper

3: cups cornbread stuffing mix (from 8 or 16-oz. pkg.)

4: (1/2-inch-thick) bone-in pork chops

1: teaspoon chili powder

1/2: teaspoon garlic salt

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Directions

1 Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Remove stem and seeds from chile. Place chile in small bowl; add just enough boiling water to cover. Let stand 10 minutes or until chile is softened. Remove chile from water; reserve water. Finely chop chile.
2 Melt margarine in large nonstick skillet over medium heat. Add onion and bell pepper; cook and stir 2 minutes. Stir in stuffing mix and chopped chile. Add water to reserved chile water to make 1 cup liquid. Add to stuffing mixture; mix well. Spoon into sprayed baking dish.
3 Sprinkle both sides of pork chops with chili powder and garlic salt. Add to same skillet; cook over medium-high heat for 6 to 8 minutes or until browned on both sides, turning once. Arrange chops over stuffing. Cover with foil.
4 Bake at 350°F. for 20 to 25 minutes or until pork is tender and no longer pink in center.

EXPERT TIPS

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Expert Tips

Ancho chiles are dried poblano chiles. Rich and fruity, ancho chiles are the sweetest of the dried chiles. For a spicier dish, add another ancho chile.

Use a kitchen scissors to snip the chiles, or use a very sharp knife to chop them.

Serve this chops and stuffing combo with a tomato and cucumber salad. Add diced jicama and avocado and toss the salad with a lime vinaigrette. Sprinkle the salad with chili powder and chopped fresh cilantro.