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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||7%|
|Total Sugars 3g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When presenting these cute stuffed pork chops, people might think you cooked for hours, but in reality, these tasty chops require just 25 minutes of preparation, and then a good long and slow simmer for a little over an hour. Stuffed with a tasty combination of breadcrumbs, herbs, and finely chopped vegetables, the pork chops make a filling and elegant dinner, but they’re so easy to make that you might be able to feature them on any weeknight. While simmering, the juices of the pork thicken alongside some water or broth, and thanks to the flour coating on the chops, the mixture thickens to a perfectly silky and flavorful sauce that you can then pour on top of the rolls when it’s time to eat. These rolls are great with mashed potatoes and a salad, but also delicious with rice or couscous, which will soak up all the saucy goodness.
By flattening the pork chops with the flat side of a meat tenderizer, or with a rolling pin, the chops are easily rolled into neat little bundles. By doing so, you’re also reducing the cooking time, as the thinner the pork chop the less time it requires to simmer to juicy perfection. You can thin out and tenderize the meat yourself but also can ask your butcher to do it for you. Although pork might not be your preferred protein, as many consumers reach for chicken or beef first, pork is the least expensive meat in the market and a great source of nutrition. You might think of pork as fatty bacon, but in reality, if you buy boneless pork chops with the fat removed, you’re in for a lean and protein-packed meal. Each pork chop of around 6.6 ounces in weight (raw) will bring to your plate 41.3 grams of protein and just 6.3 grams of fat.
This pork chop meal is easily adaptable to your taste. Add 8 to 10 ounces of your favorite mushrooms to the pan for the last 20 minutes of cooking time to add a beautiful umami flavor to the sauce. Use 2 cups of frozen peas and carrots, adding them 35 minutes before the cooking time is up, to make a delicious veggie side accompaniment using just one pan. Adding 4 to 6 cups of thinly sliced spinach or kale, plus a splash of cream into the pan, will create a juicy green side without using more pans. Wilt the greens for 5 minutes in a separate pan, then add them alongside 1 cup of cream to the rolls and let all simmer for the last 20 minutes of cooking time. Taste test and add salt and pepper as needed.
8 pork chops, end loin, boneless
1/2 cup chopped onion
2 teaspoons dried parsley flakes
2 tablespoons finely chopped celery
2 tablespoons unsalted butter, or margarine
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 teaspoon poultry seasoning
2 cups soft breadcrumbs
2 tablespoons all-purpose flour
2 tablespoons shortening
1/3 cup water, or chicken broth
Gather the ingredients.
Pound boneless pork chops slightly to tenderize and thin out.
Make stuffing. In a saucepan, sauté onion, parsley, and celery in butter; add 1/2 teaspoon salt, a dash of pepper and the poultry seasoning then mix with breadcrumbs. Add a little water to the stuffing to moisten.
Put a small mound of stuffing on each chop. Roll and tie with twine.
Roll pork rolls in flour; brown in shortening in a heavy skillet over medium heat.
Add broth or water; cover and simmer for about 1 hour.
Serve and enjoy!
Pork Chops, Loin, Raw, Lean. FoodData Central. United States Department of Agriculture.
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