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OLD-WORLD STUFFED PORK CHOPS Recipe

  • 4servings
  • 35minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup chopped celery

  2. 1/4 cup chopped onions

  3. 1/4 cup butter divided ( Diabetic use margarine )

  4. 3 cups seasoned stuffing croutons

  5. 1 can ( 16-oz ) cream-style corn

  6. 1 egg , lightly beaten

  7. 3/4 cup 1% milk

  8. 2 Tbs. dried parsley

  9. 1/2 tsp. paprika

  10. 1/4 tsp. salt

  11. 1/4 tsp. pepper

  12. 4 pork loin chops ( 1-inch thick )

  13. 1 1/2 cups fat-free beef broth

  14. 4 Tbs. cornstarch

  15. 1/4 cup cold water

Instructions Jump to Ingredients ↑

  1. In a skillet, saute celery and onion in 2 tablespoons butter or margarine until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.

  2. Preheat oven at 350.

  3. In a skillet, brown chops in the remaining butter or margarine. Transfer to a greased 9-inch square baking dish. Pour broth into the baking dish. Cover and bake at 350 for 30 – 35 minutes or until a meat thermometer reads 160. Remove chops and keep warm.

  4. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve over pork chops. Yields 4 servings.

  5. Nutrition Values: Serving size: 1 chop Calories per serving: 296, Fat: 12g, Cholesterol: 75mg, Sodium: 584mg, Carbohydrate: 12g, Fiber: 1g, Protein: 24g NOTE: This recipe is Diabetic friendly, Gastric bypass friendly and for anyone.

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