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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  • prep time 30 min
  • total time 55 min
  • ingredients 9
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4g,
4%
),
Cholesterol
65mg
65%;
Sodium
790mg
790%;
Total Carbohydrate
30g
30%
(Dietary Fiber
5g
5%
  Sugars
4g
4%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
15%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.