PREHEAT OVEN TO 425
Lightly oil 11X7 pan
Cut deep pocket all the way to the bone in each pork chop
Combine bread cubes, green onion, parsley, garlic, 1/4 tsp salt, lemon rind, orange rind, marjoram and chicken broth in a medium size bowl. Stuff each chop with a generous 3 tblsp of bread cube mixture. Sprinkle chops with remaining salt and pepper. Transfer to prepared pan.
Stir together orange, lemon and lime juices an d sugar in small bowl. Drizzle mixture over pork chops.
Bake in preheated oven for 30 minutes or until cooked through turning chops over halfway through cooking.
Can make stuffing to a day ahead and refrigerate, covered. Let come to room temperature before using.
Serve with sweet potatoes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 139 (60%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 76.7mg||24 %|
|Sodium 73.3mg||3 %|
|Potassium 249.7mg||7 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.5g|
|Protein 19.4g||28 %|
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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: 231
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