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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:91%

Spoonacular Score: 91%

 

Easy Pork Chops on Stuffing might be a good recipe to expand your main course repertoire. This recipe serves 6 and costs $2.29 per serving. One portion of this dish contains roughly 33g of protein, 17g of fat, and a total of 376 calories. 36 people have made this recipe and would make it again. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Foodista requires onion, celery, bread, and parsley. With a spoonacular score of 90%, this dish is spectacular. Try Easy Pork Chops on Stuffing, Pork Chops with Stuffing, and Stuffing-topped Pork Chops for similar recipes.

Pinot Noir, Chardonnay, 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. The Vinum Cellars Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Vinum Cellars Pinot Noir

The color on this generous Pinot Noir is a vibrant deep ruby color. The aromas have amazing perfumed notes typical of fine Pinot Noir and this one expresses ripe cherry and wild raspberry notes with truffle, clove and star anise spices. The palate has ample acidity and brilliant balance due to grapes picked at ripeness; not over-ripe. These notes are expressed as ripe cherry and cherry vanilla, a sappy core of French oak, vanilla and mocha which appear very silky on the palate and 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
some
some bell pepper
bell pepper
6
6  pork chops
pork chops
some
some salt
salt
8 slice
8 slice white bread
white bread
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
some bell pepper
some
bell pepper
6  pork chops
6
pork chops
some salt
some
salt
8 slice white bread
8 slice
white bread
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: $3.17
Ingredient
3 tablespoons butter
2 ribs diced celery
1 cup chicken broth
2 tablespoons fresh parsley
½ mediums diced onion
some bell pepper
some bell pepper
6 pork chops
8 slices white bread
8 slices white bread
Price
$0.36
$0.30
$0.76
$0.32
$0.12
$2.24
$2.24
$8.92
$3.03
$0.71
$19.01

Nutritional Information

Quickview
484 Calories
37g Protein
17g Total Fat
43g Carbs
33% Health Score
Limit These
Calories
484k
24%

Fat
17g
28%

  Saturated Fat
7g
47%

Carbohydrates
43g
14%

  Sugar
10g
12%

Cholesterol
105mg
35%

Sodium
784mg
34%

Get Enough Of These
Protein
37g
74%

Vitamin C
193mg
235%

Vitamin A
5019IU
100%

Vitamin B1
1mg
89%

Selenium
60µg
86%

Vitamin B3
15mg
77%

Vitamin B6
1mg
75%

Phosphorus
426mg
43%

Folate
151µg
38%

Vitamin B2
0.57mg
34%

Vitamin K
33µg
32%

Manganese
0.62mg
31%

Potassium
956mg
27%

Zinc
3mg
21%

Iron
3mg
21%

Fiber
5g
20%

Vitamin E
2mg
19%

Vitamin B5
1mg
19%

Magnesium
74mg
19%

Calcium
173mg
17%

Vitamin B12
0.73µg
12%

Copper
0.2mg
10%

Vitamin D
0.54µg
4%

covered percent of daily need

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