CORN STUFFED PORK CHOPS
1/3 cup chopped onion
3 tablespoons chopped green pepper
3 tablespoons water
1 slice whole wheat or rye bread, toasted, cubed
1/3 cup loose pack frozen whole kernel corn
1 tablespoon diced pimiento
1/4 teaspoon ground cumin
1/8 teaspoon salt, (optional)
1/8 teaspoon pepper
4 loin rib chops (1-inch thick) with deep pockets for stuffing
1 tablespoon apple juice concentrate, optional
In saucepan over medium heat, stir together onion, green pepper and water. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 4 minutes, until vegetables are tender; do not drain.
In small bowl, combine toasted bread cubes, corn, pimiento, cumin, salt and pepper. Add cooked vegetable mixture; toss lightly. Spoon 1/4 cup stuffing into pocket of each chop. If necessary, secure opening with wooden toothpicks.
Preheat skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chops on both sides turning once, about 10 minutes total. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 25 minutes. Carefully turn chops over; brush tops with apple juice concentrate. Cover and continue cooking another 15 to 20 minutes, or until pork is tender.
Accompaniments: Coleslaw with pineapple, sweet potatoes and cauliflower.