• 1 box Stove Top cornbread stuffing
  • 6-8 pork chops (1 inch thick)
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ cup prepared zesty Italian salad dressing
  1. In medium bowl, mix stuffing with water listed on box. Let sit for 5 minutes, fluff with fork.
  2. In a small skillet over medium heat, brown pork until no longer pink; drain.
  3. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with stuffing; secure with toothpicks.
  4. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing.
  5. Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl.
  6. Let stand for 5 minutes before serving.
  7. Remove toothpicks.
  8. **you can also stuff the raw chops and cook entirely on the grill


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