Pork Chops with Ancho Chile Cornbread Stuffing

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

  • 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
  • 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.
  • 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.
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