Black Bean, Corn And Bacon Stuffed Pork Chops #Rsc

Name: Black Bean, Corn And Bacon Stuffed Pork Chops #Rsc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup bacon, diced; 1/2 cup black beans, cooked; 1/2 cup fresh corn, off the cob; 1/2 cup cottage cheese, drained and rinsed; 1/4 cup breadcrumbs; 1 egg, slightly beaten; 3 tablespoons red peppers, finely diced; 1 1/2 teaspoons garlic, minced; 1 1/2 teaspoons chili powder; 1 tablespoon cilantro, minced (plus extra for garnish); 1/2 teaspoon salt; 20 ounces center-cut pork chops (not thin cut); 4 teaspoons butter; 1 lime, juice of; 1/4 teaspoon cayenne pepper; salt and black pepper; Reynolds Wrap Foil

Servings: persons

1/2 cup bacon, diced
1/2 cup black beans, cooked
1/2 cup fresh corn, off the cob
1/2 cup cottage cheese, drained and rinsed
1/4 cup breadcrumbs
1 egg, slightly beaten
3 tablespoons red peppers, finely diced
1 1/2 teaspoons garlic, minced
1 1/2 teaspoons chili powder
1 tablespoon cilantro, minced (plus extra for garnish)
1/2 teaspoon salt
20 ounces center-cut pork chops (not thin cut)
4 teaspoons butter
1 lime, juice of
1/4 teaspoon cayenne pepper
salt and black pepper
Reynolds Wrap Foil

1
Preheat oven to 425 degrees.
2
Fry bacon, drain off fat and set aside.
3
Slightly mash black beans (leaving some of them whole) in a medium bowl.
4
Add cooked bacon, corn, cottage cheese, bread crumbs, egg, red pepper, garlic, chili powder, and cilantro to the black beans and stir until well mixed.
5
Using a paring or filet knife, cut a pocket into the pork chops large enough to hold 5-6 tbsps of the stuffing.
6
Stuff each chop with about 5-6 tbsps of filling and set aside.
7
Lay out 4 pieces of Reynolds Wrap Foil, each about 12 inches long, and put 1/2 tsp of butter on the center of each. Set one stuffed chop on top of each pat of butter. Lightly sprinkle salt on each chop. Top each chop with the other 1/2 tsp of butter. Drizzle each chop with 1/4 of the lime juice (about 1 tbsp each). Lightly sprinkle each chop with black pepper and a pinch of cayenne pepper. Wrap the foil around the chops to form a packet and set the foil packets into a baking pan.
8
Bake foil wrapped chops at 425 degrees for 25 minutes, or until a meat thermometer reads the stuffing at 165 degrees. Remove from oven and let set for 5-10 minutes.
9
When serving the chops, garnish with cilantro, and don't forget to pour some of the delicious packet juices on top!

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup bacon, diced, 1/2 cup black beans, cooked, 1/2 cup fresh corn, off the cob, 1/2 cup cottage cheese, drained and rinsed, and more.

Yes, Black Bean, Corn And Bacon Stuffed Pork Chops #Rsc falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!