Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Herb-Stuffed Pork Chops




Source of Recipe


Sandy


List of Ingredients




3 tablespoons plain dried breadcrumbs
1/2 celery stalk, chopped
1/2 small onion, chopped
2 tablespoons egg substitute, or egg white
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme, or 1 tsp dried
salt and pepper
4 (4 oz.) boneless loin pork chops, trimmed

Recipe



Preheat oven to 400 degrees. Spray a shallow baking pan.

Filling: combine the breadcrumbs, celery, egg subs. or egg white, onion, herbs, salt and pepper in a medium bowl.

Make a pocket in the side of each chop by inserting a sharp paring knife into the thickest part and gently cutting back and forth until a large, deep cavity is formed. Fill each pocket with about 2 tablespoons of the filling. Secure opening with toothpicks.

Spray a skillet with nonstick spray and set over medium heat. Add the chops and cook until golden brown, about 2 minutes each side. Transfer the chops to the baking pan; cover with foil and bake until no longer pink and vegetables in stuffing are tender, about 10 minutes. Uncover and bake until stuffing is golden and slightly crispy, about 10 minutes longer.

One chop=5 points.