Try this Corn-Stuffed Pork Chops recipe, or contribute your own.
Suggest a better descriptionHave butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits. Close with toothpicks or small skewers. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon-buttered broccoli. Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland
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Serving Size: 1 Serving (13g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 36 | ||
Calories from Fat: 4 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 77mg | 3 % | |
Potassium 42.4mg | 1 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.6g | ||
Protein 1.1g | 2 % | |
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: 36
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