Corn And Breadcrumb Stuffed Pork Chops
|Pork chops||8 (Thin Cut)|
|Celery||1 Cup (16 tbs), chopped|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Soft bread crumbs||4 Cup (64 tbs)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
1 Preheat the oven to 325°Fahrenheit.
2 Using salt and pepper, season the chops well.
3 In a small saucepan, add Crisco and cook celery and onion in it until tender;
4 Stir in bread crumbs, corn, sage, the 1/2 teaspoon salt and the dash pepper.
5 On a rack in shallow roasting pan, place half the pork chops
6 Spread evenly with stuffing, using about 2/3 cup for each.
7 Arrange the remaining chops on top.
8 Using a foil, cover the pan.
9 Bake for about 45 minutes.
10 Remove the foil and bake for 30 minutes or until the meat is tender.
11 Serve, sprinkled with paprika.
Calories 342 Calories from Fat 170
% Daily Value*
Total Fat 19 g28.8%
Saturated Fat 5.4 g27.2%
Trans Fat 0.1 g
Cholesterol 78.2 mg26.1%
Sodium 352 mg14.7%
Total Carbohydrates 16 g5.2%
Dietary Fiber 1.7 g6.8%
Sugars 3.4 g
Protein 26 g51.8%
Vitamin A 1.8% Vitamin C 2.1%
Calcium 6.4% Iron 9%
*Based on a 2000 Calorie diet