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$2.29 per serving
36 likes
Ready in 45 minutes
Spoonacular Score: 90% 
Easy Pork Chops on Stuffing might be just the main course you are searching for. For $1.92 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 355 calories, 32g of protein, and 16g of fat. Head to the store and pick up pepper, bread, parsley, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 45 minutes. A couple people made this recipe, and 36 would say it hit the spot. Thanksgiving will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Try BBQ Pork Chops & Stuffing, Pork Chops with Stuffing, and Quicker Pork Chops Over Stuffing for similar recipes.
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. You could try Tinga Reserve Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 9 dollars per bottle.
A rich yellow hay color. On the nose, tropical fruit with hints of sweet spice. It has strong acidity, large volume, and golden delicious apples on the palate.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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.
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).
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.
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.
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.
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.
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.
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