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Stuffed Mexican Pork Chops

  • 4 bone-in pork chops or boneless
  • 1/2 cup plain dry bread crumbs
  • 1 tsp. garlic salt
  • 1/2 tsp. dried oregano leaves
  • 3/4 cup shredded cheddar cheese (about 3 oz.)
  • 1/2 cup fresh salsa
  • 1 egg, slightly beaten
  • 1 package Knorr® Fiesta Sides™ - Mexican Rice, prepared according to package directions



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Preheat oven to 400°.
  • 2 Slice horizontally through each chop almost to opposite edge forming a pocket with knife parallel to cutting board; set aside.
  • 3 Mix bread crumbs, garlic salt and oregano in shallow dish. Combine 1/2 cup cheese and salsa in small bowl. Evenly stuff chops with cheese mixture; secure with wooden toothpicks. Dip pork into egg, then crumb mixture until evenly coated.
  • 4 Arrange chops in 13 x 9-inch baking dish. Bake uncovered 35 minutes or until chops are done. Sprinkle chops with remaining 1/4 cup cheese. Serve with Knorr® Fiesta Sides™ - Mexican Rice.