- Recipes Home
- Interest Groups
Pork Chops With Jalapeno Pecan Cornbread Stuffing Recipe
|Boneless loin pork chops||1 1⁄2 Pound (1 Inch Thick)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Coarsely chopped pecans||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||1⁄2 Medium, seeded and chopped|
|Rubbed sage||1 Teaspoon|
|Dried rosemary leaves||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Cornbread stuffing mix||4 Cup (64 tbs) (Unseasoned)|
|Reduced sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Egg||1 , lightly beaten|
Serving size: Complete recipe
Calories 3585 Calories from Fat 1016
% Daily Value*
Total Fat 121 g186.5%
Saturated Fat 22.4 g111.9%
Trans Fat 0.4 g
Cholesterol 667.3 mg
Sodium 4586.7 mg191.1%
Total Carbohydrates 421 g140.2%
Dietary Fiber 30.2 g120.7%
Sugars 46.6 g
Protein 216 g431.1%
Vitamin A 22.8% Vitamin C 31.1%
Calcium 65.1% Iron 189.8%
*Based on a 2000 Calorie diet
Spray large skillet with nonstick cooking spray; heat over medium heat.
Add pork; cook 10 minutes or until browned on all sides.
Remove; set aside.
Add onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet.
Cook 5 minutes or until tender; set aside.
COMBINE cornbread stuffing mix, vegetable mixture and broth in medium bowl.
Stir in egg.
Spoon stuffing mixture into slow cooker.
Arrange pork on top.
Cover and cook on LOW about 5 hours or until pork is tender and barely pink in centers.
Serve with vegetable salad, if desired.