Melt butter in nonstick skillet over medium heat. Saute onions and celery until transparent and soft. Add stock, simmer gently to reduce by half. Stir in bread, parsley, basil, salt and pepper. Remove from heat, let cool. Portion stuffing onto one half of each chop, fold over stuffing. Bake in a 325 degree
F. oven for 1 hour.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 6|
|Calories from Fat: 175 (42%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 139mg||43 %|
|Sodium 546mg||19 %|
|Potassium 828.3mg||22 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 12g|
|Protein 43.8g||63 %|
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Calories per serving: 415
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