Pecan-Stuffed Pork Chops Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 Coarsely chopped pecans3⁄4 Cup (12 tbs)
 Sliced green onions1⁄4 Cup (4 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Margarine/Butter3 Tablespoon
 Dried rosemary1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Whole wheat bread slices2
 Chicken broth2 Tablespoon
 Pork loin chops2 1⁄2 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 3019 Calories from Fat 1782

% Daily Value*

Total Fat 202 g311.5%

Saturated Fat 46.2 g231.1%

Trans Fat 1 g

Cholesterol 782.5 mg

Sodium 1023 mg42.6%

Total Carbohydrates 45 g15%

Dietary Fiber 13.1 g52.4%

Sugars 8.7 g

Protein 250 g500.9%

Vitamin A 76% Vitamin C 84.6%

Calcium 40.7% Iron 70.6%

*Based on a 2000 Calorie diet

Directions

For pecan stuffing, in a medium skillet cook pecans, onions, and green pepper in margarine till onions are tender; stir in rosemary and pepper.
Cook 1 minute more.
Stir in bread cubes; toss with enough chicken broth just to moisten.
Trim fat from chops.
Cut a pocket in each chop by cutting from fat side almost to bone.
Spoon about 1/4 cup of the stuffing into each pork chop.
Secure pockets with wooden toothpicks.
Place chops in center of the cooking grill.
Grill 20 minutes.
Turn and grill 20 to 25 minutes more or till no pink remains.
Remove toothpicks before serving.
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