Southwestern Stuffing for Pork Chops
By America's Test KitchenPublished on August 1, 2011
Time
10 minutes
Yield
Serves 4 (Makes enough for 4 chops)
Ingredients
2 teaspoons olive oil 1 large red bell pepper, sliced thin1 cup shredded Monterey Jack cheese ½ cup salsa 2 teaspoons minced chipotle chile in adobo sauce
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Cook bell pepper until soft, about 2 minutes. Transfer to bowl and stir in Monterey Jack, salsa, and chiles. Stuff and grill chops as directed.
Time
10 minutesYield
Serves 4 (Makes enough for 4 chops)Ingredients
2 teaspoons olive oil
1 large red bell pepper, sliced thin
1 cup shredded Monterey Jack cheese
½ cup salsa
2 teaspoons minced chipotle chile in adobo sauce
Ingredients
2 teaspoons olive oil
1 large red bell pepper, sliced thin
1 cup shredded Monterey Jack cheese
½ cup salsa
2 teaspoons minced chipotle chile in adobo sauce
Ingredients
2 teaspoons olive oil
1 large red bell pepper, sliced thin
1 cup shredded Monterey Jack cheese
½ cup salsa
2 teaspoons minced chipotle chile in adobo sauce
Why This Recipe Works
We developed this Southwestern Stuffing for Pork Chops recipe for use with our Grilled Stuffed Pork Chops recipe. To prevent the Southwestern stuffing from spilling out of the chops, we mixed Monterey Jack cheese with cooked bell pepper, salsa, and chipotle chile in adobo sauce.
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Cook bell pepper until soft, about 2 minutes. Transfer to bowl and stir in Monterey Jack, salsa, and chiles. Stuff and grill chops as directed.
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