Pork Chops with Ancho Chile Cornbread Stuffing

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

dried ancho chile
Boiling water
tablespoons margarine or butter
cup chopped onion
cup chopped green bell pepper
cups cornbread stuffing mix (from 8 or 16-oz. pkg.)
(1/2-inch-thick) bone-in pork chops
teaspoon chili powder
teaspoon garlic salt


  1. 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. 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. 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. 4 Bake at 350°F. for 20 to 25 minutes or until pork is tender and no longer pink in center.




Nutrition Information

Recipe Step Photos

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