Mexican-style cheese and some hot pepper sauce give this easy pork chop and corn bread stuffing skillet a south-of-the-border appeal.
What You Need
Original recipe yields 6 servings
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
1 onion, chopped
1 red pepper, chopped
2 Tbsp. hot pepper sauce
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix
1-1/2 cups hot water
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Add To Shopping List
Let's Make It
Heat large heavy nonstick skillet on medium-high heat. Add chops, onions and peppers; cook 8 to 10 min. or until chops are done (145°F), turning chops and stirring vegetables after 5 min. Remove chops from skillet; set aside.
Cook and stir onions and peppers 5 min. or until crisp tender; stir in hot pepper sauce. Return chops to skillet. Spoon vegetables over chops.
Mix stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until stuffing is heated through and cheese is melted.
Serve with hot steamed broccoli or green beans.
Serve the Meal With a Salad
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.