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Baked pork chops and stuffing
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| Artist: |
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| Categories: |
Baked, Low-calorie, Meats, Pork, Stuffings |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| each | Pork loin chops (6 oz. ea) | | 1/4
| tsp | Salt, divided | | 1/4
| tsp | Pepper, divided | | 1/4
| tsp | Thyme leaves, divided | | 1/2
| cup | Low sodium chicken broth | | 1
| tsp | Margarine | | 2
| tbsp | Diced onion | | 1
| each | Clove, garlic, minced | | 1/2
| cup | Mushrooms, chopped | | 2
| tbsp | Celery, diced | | 2
| each | Diet bread, lightly toasted | | | -cut into ? cubes |
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Procedures:
| 1 | On rack in broiling pan, broil pork chops, turning once, until rare. | | 2 | Preheat oven to 325 °F. | | 3 | Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with 1/8 tsp each salt, pepper and thyme, add broth, cover casserole, and bake for about 45 minutes. | | 4 | While pork chops are baking, in small skillet heat margarine until bubbly and hot, add onion and garlic and saute until onion is translucent. | | 5 | Add mushrooms, celery and remaining 1/8 tsp each salt, pepper and thyme. | | 6 | Saute for 5 minutes. | | 7 | Add bread cubes. | | 8 | Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered for 15 minutes. | | 9 | Each serving provides: 4 p, ?b, ?v, ?fa, 10 opts per serving: 373 calories, 37 g protein, 19 g fat, 11 g carbohydrates, 673 mg sodium, 100 mg cholestero |
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