Corn Stuffed Pork Chops
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vegetable shortening||4 Tablespoon|
|Soft bread crumbs||4 Cup (64 tbs)|
|Whole kernel corn||1 Can (10 oz) (Drained)|
Season chops with salt and pepper.
In small saucepan, cook celery and onion in vegetable shortening until tender; stir in bread crumbs, corn, sage, the 1/2 teaspoon salt and the dash pepper.
Place half the pork chops on rack in shallow roasting pan.
Spread evenly with stuffing; use about 2/3 cup for each.
Top with remaining chops.
Cover pan with foil; bake at 325° for 45 minutes.
Remove foil and bake 30 minutes more or until meat is tender.
Sprinkle with paprika.
Serving size: Complete recipe
Calories 2675 Calories from Fat 1323
% Daily Value*
Total Fat 148 g227.8%
Saturated Fat 43.5 g217.5%
Trans Fat 8.7 g
Cholesterol 625.5 mg208.5%
Sodium 2953.5 mg123.1%
Total Carbohydrates 118 g39.4%
Dietary Fiber 9.4 g37.8%
Sugars 17 g
Protein 205 g410%
Vitamin A 14% Vitamin C 23.2%
Calcium 51.3% Iron 71.9%
*Based on a 2000 Calorie diet