Black Bean, Corn And Bacon Stuffed Pork Chops #Rsc - cooking recipe

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

Preparation

Preheat oven to 425 degrees.
Fry bacon, drain off fat and set aside.
Slightly mash black beans (leaving some of them whole) in a medium bowl.
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.
Using a paring or filet knife, cut a pocket into the pork chops large enough to hold 5-6 tbsps of the stuffing.
Stuff each chop with about 5-6 tbsps of filling and set aside.
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.
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.
When serving the chops, garnish with cilantro, and don't forget to pour some of the delicious packet juices on top!