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Peppered Pork Chops with Corn Stuffing

6 pork loin or rib chops, 1 1/4 inches thick
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
1 teaspoon Watkins Onion Liquid Spice
1 1/4 cups soft whole wheat bread crumbs
1 (8 ounce) can whole kernel corn, drained
1 1/4 teaspoons Watkins Poultry Seasoning
1 1/2 teaspoons Watkins Royal Pepper Blend, coarsely crushed
Salt to taste
2 tablespoon Watkins Garlic Parsley Grapeseed Oil
3 tablespoons water Cut an opening in each chop from rib side, creating a pocket; set aside. In medium saucepan, saut? onion and green pepper in liquid spice for 2 to 3 minutes. Remove from heat and stir in bread crumbs, corn, and poultry seasoning. Fill pocket in each chop with an equal amount of stuffing. Sprinkle pork chops with Royal Pepper and salt, pressing mixture into meat. Heat grapeseed oil in large skillet; add chops and brown on each side. Drain. Add water; cover tightly and cook over low heat for 20 to 30 minutes or until tender. Spoon juices over pork chops. Makes 6 servings.


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