Shelly's Recipe

STUFFED MEXICAN PORK CHOPS

Category: Pork - Chops and Steaks

4 boneless pork chops, about 1 inch thick
1/2 cup plain dry bread crumbs
1 tsp garlic salt
1/2 tsp dried oregano leaves, crushed
3/4 cup shredded cheddar cheese
1/2 cup prepared chunky salsa
1 egg, slightly beaten

Preheat oven to 400. With knife parallel to cutting board, slice horizontally through each chop almost to opposite edge forming a pocket; set aside.

In shallow pie plate, mix bread crumbs, Garlic Salt and oregano. In small bowl, combine 1/2 cup cheese and salsa. Evenly stuff chops with cheese mixture; secure with wooden toothpicks.

Dip pork into egg, then crumb mixture until evenly coated. Arrange chops in a 13 x 9 inch baking dish. Bake uncovered 35 minutes or until chops are done. Sprinkle chops with remaining 1/4 cup cheese. Serves 4