Try this Pork chops with cornbread stuffing recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Combine the parsley , scallions, jalapeƱo, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
Heat the vegetable oil in a large skillet over medium heat. Season the poem with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper ;toss.
Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices ; cook over medium heat, whisking, 1 minute. Whisk in the broth scraping up any brown bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the porky chops. Serve with the green beans.
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Serving Size: 1 Serving (270g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 221 | ||
Calories from Fat: 140 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 76.1mg | 23 % | |
Sodium 219.2mg | 8 % | |
Potassium 515.2mg | 14 % | |
Total Carbohydrate 16.7g | 5 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 9.6g | ||
Protein 7g | 10 % | |
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: 221
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