Stuffed Mexican Pork Chops
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WHAT YOU'LL NEED
- 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
NUTRITIONAL INFORMATION
Amount per serving
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 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.
