| | Directions | | Heat oven to 400°. Mix hot water and butter in bowl, stir in stuffing mix, peppers and half of the pineapple and syrup. Slice the pork chops horizontally to form a pocket. Spoon stuffing evenly into each pork chop pocket, secure with toothpicks. Spray a 9 inch square pan with cooking spray and place pork chops in pan. Place any remaining stuffing in the center of the pan. Mix remaining pineapple, syrup, sugar, vinegar and ginger. Spoon over pork chops. Bake 30 minutes or until thoroughly cooked. |
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| Ingredients | | - |  | 2/3 cup hot water |
| - | | 2 tablespoons butter |
| - | | 2 cups Stove Top stuffing, corn bread flavor |
| - | | 1 - 8 1/4 ounce can crushed pineapple with syrup |
| - | | 4 boneless pork chops |
| - | | 1/2 green pepper, chopped (medium) |
| - | | 1/2 red pepper, chopped (medium) |
| - | | 2 tablespoons brown sugar |
| - | | 2 tablespoons white balsamic vinegar |
| - | | 1/4 teaspoon ground ginger |
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