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Easy Pork Chops on Stuffing

 
One serving costs about $2.29

$2.29 per serving

36 people like this recipe

36 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 thanksgiving lunch,main course,main dish,dinner
spoonacular Score:90%

Spoonacular Score: 90%

 

Easy Pork Chops on Stuffing might be just the main course you are searching for. For $2.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains roughly 33g of protein, 16g of fat, and a total of 378 calories. It is perfect for Thanksgiving. A mixture of white bread, salt, bell pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by spoonacular user leahmarie. From preparation to the plate, this recipe takes around 45 minutes. Users who liked this recipe also liked Easy Pork Chops on Stuffing, Pork Chops with Stuffing, and Baked Pork Chops with Stuffing.

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The Souverain Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Souverain Chardonnay

Chateau Souverain Chardonnay has inviting aromas of roasted pears, lemon citrus and subtle baking spice with elegant layers of pineapple and crème brûlée flavors. This full-bodied Chardonnay offers a plush texture and balanced acidity with a long, flavorful finish.

» Get this wine on Wine.com

Ingredients

Servings:
3 Tbsps
3 Tbsps butter
butter
2 ribs
2 ribs diced celery
diced celery
1 cup
1 cup chicken broth
chicken broth
2 Tbsps
2 Tbsps fresh parsley
fresh parsley
0.5 medium
0.5 medium diced onion
diced onion
some
some bell pepper
bell pepper
6
6  pork chops
pork chops
some
some salt
salt
8 slice
8 slice white bread
white bread
3 Tbsps butter
3 Tbsps
butter
2 ribs diced celery
2 ribs
diced celery
1 cup chicken broth
1 cup
chicken broth
2 Tbsps fresh parsley
2 Tbsps
fresh parsley
0.5 medium diced onion
0.5 medium
diced onion
some bell pepper
some
bell pepper
6  pork chops
6
pork chops
some salt
some
salt
8 slice white bread
8 slice
white bread

Equipment

aluminum foil
aluminum foil
baking pan
baking pan
mixing bowl
mixing bowl
paper towels
paper towels
knife
knife
oven
oven
aluminum foil
aluminum foil
baking pan
baking pan
mixing bowl
mixing bowl
paper towels
paper towels
knife
knife
oven
oven


Instructions

  1. Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry. Place in a large mixing bowl.
  2. Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender. Add the onions and continue to cook over medium heat until translucent. Remove from the heat and add half of the chicken broth to the mixture.
  3. Add the chopped parsley to the bread cubes and toss to distribute evenly. Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.
  4. Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.
  5. In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat a non-stick saut pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.
  6. Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked. Remove from the oven and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.29
Ingredient
3 tablespoons butter
2 ribs diced celery
1 cup chicken broth
2 tablespoons fresh parsley
½ mediums diced onion
some bell pepper
6 pork chops
8 slices white bread
Price
$0.36
$0.30
$0.76
$0.32
$0.12
$2.24
$8.92
$0.71
$13.73

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You have probably heard by now that whole wheat bread is better for you than white bread. While this is true and definitely worth considering, you should be aware that all bread (especially your typical supermarket loaves) will raise your blood sugar and should be eaten in moderation.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
377 Calories
33g Protein
16g Total Fat
22g Carbs
34% Health Score
Limit These
Calories
377
19%

Fat
16g
25%

  Saturated Fat
7g
45%

Carbohydrates
22g
7%

  Sugar
5g
6%

Cholesterol
104mg
35%

Sodium
629mg
27%

Get Enough Of These
Protein
33g
66%

Vitamin C
100mg
122%

Vitamin B1
1mg
75%

Selenium
51µg
74%

Vitamin B3
13mg
66%

Vitamin B6
1mg
62%

Vitamin A
2686IU
54%

Phosphorus
369mg
37%

Vitamin K
30µg
29%

Vitamin B2
0.41mg
24%

Potassium
783mg
22%

Folate
80µg
20%

Zinc
2mg
18%

Manganese
0.34mg
17%

Vitamin B5
1mg
15%

Magnesium
55mg
14%

Iron
2mg
13%

Vitamin B12
0.74µg
12%

Fiber
2g
12%

Calcium
114mg
11%

Vitamin E
1mg
11%

Copper
0.15mg
8%

Vitamin D
0.64µg
4%

covered percent of daily need

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