Corn-Stuffed Pork Chops

6 bone-in center-cut pork loin chops (10 ounces each and 1-inch thick)
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 cup chopped green pepper
1/4 cup chopped onion
1 tablespoon butter
1-1/2 cups cubed bread, toasted
1/2 cup frozen corn, thawed
1/4 cup egg substitute
2 tablespoons diced pimientos
1/4 teaspoon ground cumin

Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Cut a pocket in each pork chop by slicing almost to the bone; sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper in pockets. Set aside.

In a small skillet, saute green pepper and onion in butter until tender. Transfer to a bowl. Add the bread cubes, corn, egg substitute, pimientos, cumin and remaining salt and pepper; mix well. Stuff into pork chops; secure with wooden toothpicks.

Grill chops, covered, over indirect medium heat for 15-18 minutes on each side or until a meat thermometer inserted in stuffing reads 160°. Makes 6 servings.