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Corn Stuffed Pork Chops Recipe
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vegetable shortening||4 Tablespoon|
|Soft bread crumbs||4 Cup (64 tbs)|
|Whole kernel corn||1 Can (10 oz) (Drained)|
Serving size: Complete recipe
Calories 2682 Calories from Fat 1326
% Daily Value*
Total Fat 148 g228.3%
Saturated Fat 43.7 g218.4%
Trans Fat 8.7 g
Cholesterol 625.5 mg
Sodium 2952.6 mg123%
Total Carbohydrates 120 g39.9%
Dietary Fiber 10.4 g41.7%
Sugars 17 g
Protein 205 g410.5%
Vitamin A 14.8% Vitamin C 23.5%
Calcium 55.3% Iron 75.6%
*Based on a 2000 Calorie diet
In small saucepan, cook celery and onion in vegetable shortening until tender; stir in bread crumbs, corn, sage, the 1/2 teaspoon salt and the dash pepper.
Place half the pork chops on rack in shallow roasting pan.
Spread evenly with stuffing; use about 2/3 cup for each.
Top with remaining chops.
Cover pan with foil; bake at 325° for 45 minutes.
Remove foil and bake 30 minutes more or until meat is tender.
Sprinkle with paprika.