Prune Stuffed Pork Chops
|Soft breadcrumbs||2 Cup (32 tbs)|
|Chopped prunes||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
|Lemon juice||1 Teaspoon|
|Pork chops||6 , cut with pockets (1 1/4 Inch Thick)|
|Seasoned breadcrumbs||1⁄2 Cup (8 tbs)|
|Pineapple juice||1 Cup (16 tbs), divided|
Combine first 5 ingredients, stirring well; stuff into pockets of chops, and secure openings with wooden picks.
Sprinkle chops with salt, and dredge in seasoned dry breadcrumbs.
Place chops in a lightly greased 13 x 9 x 2 inch baking dish; pour 1/2 cup pineapple juice over chops.
Cover and bake at 350° for 30 minutes.
Add remaining 1/2 cup pineapple juice, and bake, uncovered, an additional 30 minutes.
Serving size: Complete recipe
Calories 2213 Calories from Fat 814
% Daily Value*
Total Fat 91 g140.2%
Saturated Fat 37 g184.8%
Trans Fat 0.6 g
Cholesterol 533.9 mg178%
Sodium 2856.1 mg119%
Total Carbohydrates 194 g64.5%
Dietary Fiber 14.7 g58.9%
Sugars 87.8 g
Protein 156 g312.2%
Vitamin A 40.6% Vitamin C 189.1%
Calcium 42.2% Iron 62.4%
*Based on a 2000 Calorie diet