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Pork with Stuffing and Salsa

 

11

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

1 tablespoon vegetable oil
2 medium zucchini
quartered lengthwise, thinly sliced crosswise, (1 1/4 pound)
1 box cornbread stuffing mix
range-top, with seasoning packet, 6 ounces
*
1 pound pork
cutlets, thinly sliced
½ cup green salsa
or red
*

Directions

Heat 1 teaspoon oil in a large nonstick skillet over Medium-High heat.

Add zucchini and stir-fry for 2 minutes or until crisp-tender.

Remove to a serving platter.

Pour 2 ⅔ cup water into skillet.

Bring to a boil, stir in contents of stuffing seasoniong packet, cover, reduce heat and simmer 3 minutes.

Stir in stuffing crumbs, remove from heat and let stand only 3 minutes.

Stir in zucchini, then arrange on serving platter.

Cover loosely with foil to keep warm.

Wipe skillet with a paper towel.

Add 1 teaspoon oil and heat over Medium-High heat. Add half the pork and sauté 30 seconds perside until lightly browned. Repeat with remaining oil and pork. Place cutlets on stuffing; spoon on salsa. Serves 4.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 28245% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 77mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 69g
Vitamin A 4% Vitamin C 28%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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