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Prep 30min
Total55min
Ingredients9
Servings4
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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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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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
370
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
4g
20%
Cholesterol
65mg
22%
Sodium
790mg
33%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
20%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 2 Other Carbohydrate; 3 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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