6 pork loin or rib chops, 1-1/4 inches thick
Cut an opening in each chop from rib side, creating a pocket; set aside. In medium saucepan, saute 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
Watkins Independent Associate #099046N
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