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Southwestern Pork Chop with Stuffing
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Southwestern Pork Chop with Stuffing

35 Minutes
35 Min Prep
35 Min Cook
Classic Southwest-style ingredients and cornbread stuffing give this easy pork chop skillet its family-pleasing appeal.
What You Need
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6 servings
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
1
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.
2
Cook and stir onions 5 min. or until golden brown; stir in salsa. Return chops to skillet. Spoon onions over chops.
3
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.
Kitchen Tips
Serving Suggestion
Serve with hot steamed broccoli or green beans.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 810mg
35%
Total Carbohydrates 34g
12%
Dietary Fibers 3g
11%
Sugars 4g
8%
Protein 32g
64%
Vitamin A
15%
Vitamin C
6%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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