Preparation:

• Preheat oven to 375°F.
• Trim any visible fat from pork. Cut a pocket in each chop by cutting from the fat side almost to the other side.
• Peel and chop onion; wash and chop green pepper.
• For stuffing, cook onion and green pepper in margarine in a small saucepan until tender but not brown. Remove from heat.
• Crumble cornbread and add to saucepan, along with corn (thawed), pimiento, salt, pepper and cumin.
• Spoon one-fourth of the stuffing into each pork chop. Secure with wooden toothpicks.
• Place chops on a rack in a shallow roasting pan, lightly coated with cooking spray. Bake for 40 to 50 minutes, or until no pink remains.
• Remove wooden toothpicks. Serve immediately with applesauce or poached apple slices, if desired.