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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%

 

The recipe Easy Pork Chops on Stuffing can be made in roughly 45 minutes. One serving contains 378 calories, 33g of protein, and 16g of fat. This recipe serves 6 and costs $2.29 per serving. It is perfect for Thanksgiving. It works well as an affordable main course. It is brought to you by spoonacular user hollyjoy. Head to the store and pick up butter, bell pepper, white bread, and a few other things to make it today. Users who liked this recipe also liked Easy Pork Chops on Stuffing, Easy Pork Chops on Stuffing, and Pork Chops with Stuffing.

Chardonnay, Pinot Noir, and Riesling are great choices for Pork Chops. 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. One wine you could try is NV Mindbender Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

NV Mindbender Chardonnay

Lightly Oaked, the Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The good percentage of oak aging brings a lovely vanilla note. The Mindbender Chardonnay is here to make you see Chardonnay in a new and innovative way. The Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. Visually it is golden straw in color. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The well-rounded flavors carry the butterscotch throughout lending a smooth, creamy aspect while the citrus flavors bring freshness and brightness to the body. The good percentage of oak aging brings a lovely vanilla note. The finish is rounded out with a depth of ripe fruit flavors such as apricots, melons and peaches with a spritz of lime.

» Get this wine on Amazon.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
oven
oven
knife
knife
aluminum foil
aluminum foil
baking pan
baking pan
mixing bowl
mixing bowl
paper towels
paper towels
oven
oven
knife
knife


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: $0.00
Ingredient
Price
$0.00

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.

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

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • 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
Calories
Protein
Total Fat
Carbs
34% Health Score
Limit These
Calories
0%

Fat
0%

  Saturated Fat
0%

Carbohydrates
0%

  Sugar
0%

Cholesterol
0%

Sodium
0%

Get Enough Of These
Protein
0%

covered percent of daily need

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