Easy Pork Chops on Stuffing

The recipe Easy Pork Chops on Stuffing can be made in around 45 minutes. This recipe makes 6 servings with 378 calories, 33g of protein, and 16g of fat each. For $2.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It works well as an affordable main course. Head to the store and pick up pork chops, celery, salt, and a few other things to make it today. It will be a hit at your Thanksgiving event. 36 people were glad they tried this recipe. It is brought to you by Foodista. With a spoonacular score of 91%, this dish is great. If you like this recipe, take a look at these similar recipes: Pork Chops with Stuffing, Stuffing Coated Pork Chops, and Quicker Pork Chops Over Stuffing.

Servings: 6

 

Ingredients:

3 tablespoons butter

2 ribs celery finely diced

1 cup chicken broth (more or less)

2 tablespoons chopped fresh parsley

1/2 medium onion finely diced

pepper

6 pork chops

salt

8 slices stale white bread

Equipment:

mixing bowl

frying pan

aluminum foil

baking pan

paper towels

knife

oven

Cooking instruction summary:

  1. Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry. Place in a large mixing bowl.
  2. Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender. Add the onions and continue to cook over medium heat until translucent. Remove from the heat and add half of the chicken broth to the mixture.
  3. Add the chopped parsley to the bread cubes and toss to distribute evenly. Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.
  4. Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.
  5. In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat a non-stick saut pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.
  6. Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked. Remove from the oven and serve.

 

Step by step:


1. Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry.

2. Place in a large mixing bowl.

3. Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender.

4. Add the onions and continue to cook over medium heat until translucent.

5. Remove from the heat and add half of the chicken broth to the mixture.

6. Add the chopped parsley to the bread cubes and toss to distribute evenly.

7. Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat a non-stick saut pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.

8. Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked.

9. Remove from the oven and serve.


Nutrition Information:

Quickview
377 Calories
33g Protein
16g Total Fat
22g Carbs
34% Health Score
Limit These
Calories
377
19%

Fat
16g
25%

  Saturated Fat
7g
45%

Carbohydrates
22g
7%

  Sugar
5g
6%

Cholesterol
104mg
35%

Sodium
629mg
27%

Get Enough Of These
Protein
33g
66%

Vitamin C
100mg
122%

Vitamin B1
1mg
75%

Selenium
51µg
74%

Vitamin B3
13mg
66%

Vitamin B6
1mg
62%

Vitamin A
2686IU
54%

Phosphorus
369mg
37%

Vitamin K
30µg
29%

Vitamin B2
0.41mg
24%

Potassium
783mg
22%

Folate
80µg
20%

Zinc
2mg
18%

Manganese
0.34mg
17%

Vitamin B5
1mg
15%

Magnesium
55mg
14%

Iron
2mg
13%

Vitamin B12
0.74µg
12%

Fiber
2g
12%

Calcium
114mg
11%

Vitamin E
1mg
11%

Copper
0.15mg
8%

Vitamin D
0.64µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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