Preheat the oven to 400F, spray a shallow baking pan with nonstick spray.
Filling - combine the bread crumbs, celery, onion, egg substitute, parsley, thyme and pepper in a medium bowl.
Make a pocket in the side of each pork chop by inserting a sharmp paring knife into the thickest part and cutting gently back and forth until a large, deep cavit is formed. Bill each pocket with about 2 tbsp of the filling. Secure the opening with wooden picks.
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the chops and cook until golden brown, about 2 minutes on each side. Transfer the chops to the baking pan. Cover with foil and bake until the pork is no longer pink and the vegetables in the stuffing are tender, about 10 minutes. Uncover and bake until the stuffing is golden and slightly crispy - about 10 minutes longer.
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 2|
|Calories from Fat: 28 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 19.3mg||6 %|
|Sodium 93.9mg||3 %|
|Potassium 160.4mg||4 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.2g|
|Protein 7.5g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 101
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