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Name: Stuffed Country Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; drained and chopped; 1/2 ts Whole dry thyme; 1/2 ts Black Pepper ground; ; 1/2 inch thickness; 1 c Chicken broth; hot; 1 Box or bag stuffing; 1/2 ts Salt; 1/2 c Diced white onion; 1/2 ts Dry sage; 8 Pork chops; (rib loin; 1/3 c Golden raisins; 1 c Fresh pears; peeled and; ; (8 ounce); 1/2 ts Salt; 1/2 ts Black Pepper ground; ; or canned pears,; 1/2 c Celery diced; 1 tb Finely chopped fresh

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INGREDIENTS

; drained and chopped
1/2 ts Whole dry thyme
1/2 ts Black Pepper ; ground
; 1/2 inch thickness
1 c Chicken broth; hot
1 Box or bag stuffing
1/2 ts Salt
1/2 c Diced white onion
1/2 ts Dry sage
8 Pork chops; (rib loin
1/3 c Golden raisins
1 c Fresh pears; peeled and
; (8 ounce)
1/2 ts Salt
1/2 ts Black Pepper ; ground
; or canned pears,
1/2 c Celery ; diced
1 tb Finely chopped fresh

Servings

INSTRUCTIONS

In a medium mixing bowl combine the stuffing croutons, raisins, pears, onion, celery, sage, thyme, salt and pepper. Mix well. Slowly add the hot chicken broth to the stuffing mixture, stirring constantly. Depending upon the brand of stuffing croutons, you may need a little less broth or possibly a bit more. Continue to stir mixture until it clumps up and attains a moist consistency. Set aside. Trim the excess fat from the chops, if any. Slice each chop horizontally through the center, threefourths of the way to the bone, creating a cozy pocket. Fill the pork pockets with stuffing mixture. Place the stuffed chops in a nonstick roasting pan and sprinkle with chopped rosemary, salt and pepper. Roast for approximately 40 minutes and then remove from the oven.

NOTES

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Stuffed Country Chops

; drained and chopped
1/2 ts Whole dry thyme
1/2 ts Black Pepper ground
 ; 1/2 inch thickness
1 c Chicken broth; hot
1 Box or bag stuffing
1/2 ts Salt
1/2 c Diced white onion
1/2 ts Dry sage
8 Pork chops; (rib loin
1/3 c Golden raisins
1 c Fresh pears; peeled and
 ; (8 ounce)
1/2 ts Salt
1/2 ts Black Pepper ground
 ; or canned pears,
1/2 c Celery diced
1 tb Finely chopped fresh

In a medium mixing bowl combine the stuffing croutons, raisins, pears,  onion, celery, sage, thyme, salt and pepper. Mix well.    Slowly add the hot chicken broth to the stuffing mixture, stirring  constantly. Depending upon the brand of stuffing croutons, you may need a  little less broth or possibly a bit more. Continue to stir mixture until it  clumps up and attains a moist consistency. Set aside.    Trim the excess fat from the chops, if any. Slice each chop horizontally  through the center, threefourths of the way to the bone, creating a cozy  pocket.    Fill the pork pockets with stuffing mixture. Place the stuffed chops in a  nonstick roasting pan and sprinkle with chopped rosemary, salt and pepper.    Roast for approximately 40 minutes and then remove from the oven.

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Nutrition

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Serving Size: 1 Serving (82g)
Recipe Makes: 1 servings

Calories: 170
Calories from Fat: 5 (3%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 29.5mg		1 %
Potassium 528.3mg		14 %
Total Carbohydrate 44.3g		13 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 39.7g
Protein 2.7g		4 %
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.

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Calories per serving: 170

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