Stuffed Pork Chops with Mexican Cornbread - Better Than Bouillon

Ingredients

• 4 cups hot water, divided
• 2 tablespoon Better Than Bouillon Reduced Sodium Roasted Chicken Base
• 1 tablespoon vegetable oil
• .25 cup diced white onions
• .25 cup diced green bell pepper
• .25 cup red bell pepper
• 2 tablespoon chopped jalapenos, seed if less heat is preferred
• 1 teaspoon freshly chopped garlic, about 2 cloves
• 2 teaspoon freshly ground black pepper, divided
• 3 cups prepared Southeastern Mills ™ Cornbread mix, crumbled
• 4 center-cut, bone-in pork chops, 2” thick
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 2 tablespoon all-purpose flour
• 2 tablespoon melted butter
• 1 tablespoon chopped parsley
• t teaspoon freshly ground black pepper