Try this Stuffed Pork Chop recipe, or contribute your own.
Suggest a better descriptionmix spinach, raisins, garlic, 1/2 t of the salt and 1/4t pepper in med bowl. Make a slit in each pork chop until pocket is open. Fill each pocket with filling. Secure with toothpick. Sprinkle chops with remaining salt and pepper. Heat a large heavy skilletover high heatuntil very hot, about 2 min. add chops, cook till brown 5 min per side. Transfershops to large plate: cover loosely with foil to keep warm. Addhte broth to skillet and brint to a boil. Reduce heat and simmer scraping up the browned bits about 3 minutes. Remove skillet from heatand stir in the vinegar. Pour sauce over chops.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 21 | ||
Calories from Fat: 3 (14%) | ||
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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 0.1g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 127.3mg | 4 % | |
Potassium 103mg | 3 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 2.5g | ||
Protein 1.5g | 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: 21
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