Corn-Stuffed Pork Chops Recipe

In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. Cut a pocket in each pork chop by making a horizontal slice almost to the bone; fill with stuffing. Secure with toothpicks if necessary.

Place in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until meat juices run clear. Discard toothpicks before serving.

Nutritional Analysis: 1 serving equals 297 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 433 mg sodium, 14 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.