4 pork loin rib chops, cut into 1 1/4" thick
1/4 c. onion, diced
1/4 c. green pepper, chopped
1 tbsp. butter
3/4 c. corn bread stuffing mix
1/2 c. whole kernel corn, cooked
2 tbsp. pimentos, diced
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground cumin

Preheat oven to 375 degrees. Trim fat from the chops. Cut a pocket in each chop by cutting from the fattest side almost to the bone.

For stuffing, in a small saucepan cook onion and green pepper in the butter until they are tender but not brown.

Stir the corn, pimentos, salt, pepper and cumin into the stuffing mixture. Spoon 1/4 of the stuffing mixture into each chop. Secure the pockets with a toothpick.

Place the chops on a rack in a shallow roasting pan. Bake at 375 degrees for 40-50 minutes or until no pink remains. Remove the toothpicks. Yields 4 servings.