Stuffing…
Our stuffed pork chops are stuffed with veggies, herbs and some dry bread crumbs, held together with a little pasteurized egg product. Absolutely no fat at all. Serves 4.
Ingredients:
- 4 bone in or boneless pork chops about 1 inch thick
- 1 teaspoon oil
- 6 tablespoons dry plain bread crumbs
- 1 stalk celery chopped very fine
- ½ onion minced
- 1 small clove of garlic minced
- 1 large carrot, shredded
- ¼ teaspoon onion powder
- ½ teaspoon dried sage or bells seasoning
- ¼ cup egg product like Egg Beaters
- Salt and pepper to taste.
Directions: Preheat oven to 375° F.
Using a sharp knife, create a pocket in each of the pork chops. Mix the other ingredients, except the oil, and spoon ¼ of the mixture in each of the chops.
Coat the outside of each chop with a little olive oil, salt and pepper. Roast for 40 minutes in a heavy black pan. This will brown the chops. Flip the chops once during cooking so both sides brown.
Optional: Place a couple sprigs of thyme on the pork chops while cooking like in our image.
