Try this Pork Chop and Corn Stuffing Bake recipe, or contribute your own.
Suggest a better description1. Combine soup, celery, onion, paprika and stuffing. In 9" greased pie plate, spoon stuffing mixture. Arrange chops over mixture; press lightly into the stuffing mixture. 2. Combine sugar and mustard; spread evenly over chops. 3. Bake at 400F for 30 minutes, or until chops are fork-tender. Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 4 | ||
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Calories: 375 | ||
Calories from Fat: 128 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 75.8mg | 23 % | |
Sodium 760.7mg | 26 % | |
Potassium 854.6mg | 22 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 23g | ||
Protein 36.4g | 52 % | |
Powered by: USDA Nutrition Database 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: 375
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