Classic Southwest-style ingredients and cornbread stuffing give this easy pork chop skillet its family-pleasing appeal.
What You Need
Original recipe yields 6 servings
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
1 tsp. chili powder
1 onion, thinly sliced
1/4 cup TACO BELL® Verde Salsa
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1-1/2 cups hot water
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Heat large heavy nonstick skillet on medium-high heat. Season chops with chili powder. Add chops and onions; cook 8 to 10 min. or until chops are done (145°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.
Cook and stir onions 5 min. or until golden brown; stir in salsa. Return chops to skillet. Spoon onions over chops.
Mix stuffing mix, corn 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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* 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.