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Mushroom & Pepper Stuffed Chops Recipe
|Mushrooms||1⁄2 Pound, sliced|
|Pepper||1 Small, chopped (Red Or Green)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Onion soup and recipe mix/Onion-mushroom recipe soup mix||1 1⁄2 Ounce (1 Envelope)|
|Fresh bread crumbs||1 Cup (16 tbs)|
|Pork loin chops/Veal chops||4 (2 Inches Thick, double)|
Serving size: Complete recipe
Calories 1529 Calories from Fat 781
% Daily Value*
Total Fat 89 g136.7%
Saturated Fat 31 g155.1%
Trans Fat 0.4 g
Cholesterol 377.2 mg
Sodium 4035.3 mg168.1%
Total Carbohydrates 68 g22.6%
Dietary Fiber 11.5 g46.1%
Sugars 9.5 g
Protein 117 g233.9%
Vitamin A 15.7% Vitamin C 10.3%
Calcium 34.1% Iron 43.3%
*Based on a 2000 Calorie diet
In medium skillet, heat butter and cook mushrooms, red pepper and almonds over medium-high heat 5 minutes or until vegetables are tender.
Remove from heat, then stir in onion recipe soup mix combined with bread crumbs and pepper; set aside.
With knife parallel to cutting board, make a deep cut in meaty side of each chop.
Evenly stuff each cut with mushroom mixture; secure, if desired, with skewers.
In shallow baking pan, arrange chops and bake 1 hour or until done.