Baked Pork Chops and Stuffing
A tried and true pork chops recipe.
0.12 tsp pepper
0.12 tsp leaves thyme
0.12 tsp salt
0.12 tbsp margarine
1/4 cup chicken broth
6 oz pork loin chops
1 tbsp celery, diced
1 clove garlic, minced
1/4 cup pieces mushrooms, chopped
1 tbsp chopped onion, diced
1 slice toasted wheat bread, cubed
On a rack in a broiling pan, broil pork chops, turning once, until rare.
Pre-heat oven to 325 °F (160 °C).
Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with salt, pepper and thyme; add broth, cover casserole, and bake for about 45 minutes.
While pork chops are baking, in small skillet heat margarine until bubbly and hot; add onion and garlic and sauté until onion is translucent.
Add mushrooms, celery, and remaining salt, pepper and thyme. Sauté for 5 minutes. Stir in bread crumbs.
Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered, for 15 minutes longer.
Note: recipe based on an old Weight Watchers recipe.
in 1 serving of Baked Pork Chops and Stuffing.
, 28% carbs, 45% protein.
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