Stuffed mexican pork chops
  • 4 boneless pork chops
  • 1/2 C bread crumbs
  • 1 ts garlic salt
  • 1/2 ts dried oregano leaves, crushed
  • 1/2 C thick salsa
  • 3/4 C shredded cheese
  • 1 egg slightly beten
  • 1 pkg lipton fiesta sides nacho pasta, prepared according to package directions
  1. Preheat oven to 400 F. With knife parallel to cutting board slice horizontally, through chops almost to opposite edge, forming a pocket, set aside. In shallow pie plate, mix bread crumbs, garlic salt & oregano. In small bowl, combine 1/2 C cheese & salsa. stuff into chops & secure with wooden toothpics. Dip ork into egg,then bread crumbs & arrange on a baking pan. Bake in shallow baking dish 35 min or until done. Sprinkle with remaining cheese.
  2. Serve with pasta.
Go to the market & ask the butcher to cut your pork loin 1 1/4" thick and they're the perfect size for stuffing.