Stuffed Pork Chops


Serves: 4
Total Calories: 114

Ingredients

1/3 cup chopped celery (with leaves)
3 tablespoons finely chopped onions
1/4 cup (1/2 stick) margarine or butter
2 1/4 cups soft bread cubes (about 4 slices bread)
1/2 teaspoon salt
1/4 teaspoon rubbed sage
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 pork loin chops, about 1 inch thick (with pockets cut into chops)
2 tablespoons vegetable oil
1/4 cup apple cider or juice

Directions:

1. Cook and stir celery and onion in margarine in 2-quart saucepan over medium heat, stirring frequently, until celery is tender remove from heat. Stir in bread cubes, salt, sage, thyme and pepper.
2. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of pork.
3. Fry in oil in 10-inch skillet over medium heat until brown on both sides, about 15 minutes drain. Add apple cider reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving.

1 SERVING: Calories 395 (Calories from Fat 245) Fat 28g (Saturated 6g) Cholesterol 60mg Sodium 580mg Carbohydrates 16g (Dietary Fiber 1g) Protein 20g.

Nutritional Facts:

Serves: 4
Total Calories: 114
Calories from Fat: 100

This Stuffed Pork Chops recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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