Pork Chops with Ancho Chile Cornbread Stuffing

Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Remove stem and seeds from chile. Place chile in small bowl; add just enough boiling water to cover. Let stand 10 minutes or until chile is softened. Remove chile from water; reserve water. Finely chop chile.

Melt margarine in large nonstick skillet over medium heat. Add onion and bell pepper; cook and stir 2 minutes. Stir in stuffing mix and chopped chile. Add water to reserved chile water to make 1 cup liquid. Add to stuffing mixture; mix well. Spoon into sprayed baking dish.

Sprinkle both sides of pork chops with chili powder and garlic salt. Add to same skillet; cook over medium-high heat for 6 to 8 minutes or until browned on both sides, turning once. Arrange chops over stuffing. Cover with foil.

Bake at 350°F. for 20 to 25 minutes or until pork is tender and no longer pink in center.