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Corn-And-Cilantro-Stuffed Pork Chops

 

28

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

4 each pork chops
double-thick
*
½ cup corn
cut from cob
½ cup cilantro
chopped
cup bread crumbs
soft
1 tablespoon orange zest
fresh
¼ teaspoon sage
*

Directions

Cut a pocket between the first and second rib of each chop starting at the round end and working in to ½ inch away from the bone edge.

Set aside.

Mix the remaining ingredients well in a small bowl.

Fill the chop pockets with the stuffing mix.

Seal the pockets by inserting toothpicks at an angle into the round edge of the chops.

Arrange the stuffed chops in a large skillet.

Cook for 10 minutes over medium-high heat, or until the bottom side is just lightly browned.

Turn the chops over and repeat the process.

Lower the heat to simmer and add ½ cup hot water.

Cover the skillet and cook 35 to 40 minutes, or until the chops are no longer pink inside.

Add more water if necessary to keep the liquid level constant.

Remove the chops from the skillet.

Remove the toothpicks from the chops and serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 5312% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 6%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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