Stuffed Pork Chops with Mexican Cornbread

Name: Stuffed Pork Chops with Mexican Cornbread
Total time: 40 min
Ingredients: 4 cups hot water, divided; 2 tablespoons 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 tablespoons chopped jalapenos, seed if less heat is preferred; 1 teaspoon freshly chopped garlic, about 2 cloves; 2 teaspoons 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 tablespoons all-purpose flour; 2 tablespoons melted butter; 1 tablespoon chopped parsley; t teaspoon freshly ground black pepper

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