[CH] Last Night's Dinner -- Pork Chops w/Ancho Cornbread Dressing

RisaG (radiorlg@home.com)
Sun, 22 Jul 2001 19:21:08 -0400 

This was last nights dinner. It was terrific.

                     *  Exported from  MasterCook  *

                 Pork Chops with Chile Cornbread Stuffing

Recipe By     : RisaG
Serving Size  : 2    Preparation Time :0:00
Categories    : Bbq & Grilling                   Chiles
                Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    dried chile
                        boiling water
   1      tbsp          olive oil
     1/4  cup           onion -- chopped
     1/4  cup           green bell pepper -- chopped
   1 1/2  cups          cornbread stuffing mix -- 1/2 an 8 oz pkg
   2                    bone-in pork chops
     1/2  tsp           Penzey's Northwoods Seasoning
     1/2  tsp           garlic powder
                        salt and pepper

Wash chops. Dry well. Sprinkle with salt, pepper, Northwoods Seasoning and
garlic powder. Sprinkle on both sides.

Spray a 2 qt baking dish with nonstick cooking spray.

Remove stems and seeds from chile. Place chile in a small bowl and cover
with boiling water. Let stand for 20 minutes or until chile is soft. Remove
chile from water; reserve water. Finely chop chile and set aside.

Place oil in large nonstick skillet over medium heat. Add onion and bell
pepper; cook for 2 minutes. Stir in stuffing mix and chopped chile. Add
water to reserved chile liquid to make 1 cup of liquid. Add to stuffing mix;
mix well. Spoon into sprayed baking dish.

Preheat George Foreman Grill. When hot, spray with cooking spray. Place
chops on grill. Cover and let cook for 6 minutes. Remove and check internal
temperature. If it is above 150°F, remove and let sit. If not, cook for
another 1-2 minutes until internal temperature is correct.

Bake stuffing at 350°F for 20 minutes.

To serve: Place a pile of stuffing on each plate. Top with one chop. I
served it with a green bean salad.

Nutritional information: Total Fat: 15 grams; Sat Fat 4 grams; Chol 65 mg;
Dietary Fiber 5 grams; Sugar 4 grams; Protein 28 grams

Exchanges: 2 Starch, 3 Lean Meat, 1 Fat, OR 2 Carbo, 3 Lean Meat, 1 Fat



                   - - - - - - - - - - - - - - - - - -



RisaG
MK Independent Beauty Consultant
mailto: radiorlg@home.com

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 6/30/01