Peppered Pork Chops with Corn Stuffing

6 Pork Loin or Rib chops, 1 1/4 Inches / 3 cm. thick
1/3 Cup / 80 mL Finely Chopped Onion
1/3 Cup / 80 mL Finely Chopped Green Pepper
1 teas. / 5 mL Watkins Onion Liquid Spice
1 1/4 Cups / 325 mL Soft Whole Wheat Bread Crumbs
1 Can (8oz. / 227 g) Whole Kernel Corn, drained
1 1/4 teas. / 6 mL Watkins Poultry Seasoning
1 1/2 teas. / 7.5 mL Watkins Royal Pepper Blend, coarsely crushed
Salt, to taste
2 Tbsp. / 30 mL Watkins Garlic Parsley Grapeseed Oil
3 Tbsp. / 45 mL Water

Cut an opening in each chop from the rib side, creating a pocket; set aside. In medium saucepan, sauté onion and green pepper in liquid spice for 2 to 3 minutes. Remove from heat and stir in bread crumbs, corn, and poultry seasoning. Fill pocket in each chop with an equal amount of stuffing. Sprinkle pork chops with royal pepper and salt, pressing mixtures onto meat. Heat grapeseed oil in large skillet; add chops and brown on each side. Drain. Add water; cover tightly and cook over low heat for 20 to 30 minutes or until tender. Spoon juices over pork chops. Makes 6 servings.

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