Easy Pork Chops on Stuffing

Health score
33%
Easy Pork Chops on Stuffing
45 min.
6
395kcal
25.74%sweetness
100%saltiness
11.45%sourness
12.65%bitterness
65.12%savoriness
65.34%fattiness
100%spiciness

Ingredients

  • tablespoons butter 
  • ribs celery diced finely
  • cup chicken broth (more or less)
  • tablespoons parsley fresh chopped
  • 0.5 medium onion diced finely
  • servings bell pepper 
  • servings bell pepper 
  •  pork chops 
  • servings salt 
  • slices sandwich bread white stale

Equipment

  • frying pan
  • paper towels
  • oven
  • knife
  • mixing bowl
  • baking pan
  • aluminum foil

Directions

  1. Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry.
  2. Place in a large mixing bowl.
  3. Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender.
  4. Add the onions and continue to cook over medium heat until translucent.
  5. Remove from the heat and add half of the chicken broth to the mixture.
  6. Add the chopped parsley to the bread cubes and toss to distribute evenly.
  7. Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat a non-stick saut pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.
  8. Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked.
  9. Remove from the oven and serve.

Nutrition Facts

Calories395kcal
Protein34.52%
Fat38.21%
Carbs27.27%

Properties

Glycemic Index
46.63
Glycemic Load
13.83
Inflammation Score
-9
Nutrition Score
35.087391304348%

Flavonoids

Apigenin
3.25mg
Luteolin
1.07mg
Isorhamnetin
0.46mg
Kaempferol
0.14mg
Myricetin
0.2mg
Quercetin
2.26mg

Taste

Sweetness:
25.74%
Saltiness:
100%
Sourness:
11.45%
Bitterness:
12.65%
Savoriness:
65.12%
Fattiness:
65.34%
Spiciness:
100%

Nutrients percent of daily need

Calories:394.99kcal
19.75%
Fat:16.74g
25.76%
Saturated Fat:7.26g
45.37%
Carbohydrates:26.9g
8.97%
Net Carbohydrates:22.59g
8.21%
Sugar:8.79g
9.77%
Cholesterol:105.61mg
35.2%
Sodium:625.17mg
27.18%
Protein:34.04g
68.08%
Vitamin C:193.59mg
234.65%
Vitamin A:5018.97IU
100.38%
Vitamin B1:1.16mg
77.33%
Selenium:52.56µg
75.09%
Vitamin B6:1.46mg
72.97%
Vitamin B3:13.91mg
69.54%
Phosphorus:389.13mg
38.91%
Vitamin K:33.67µg
32.06%
Vitamin B2:0.49mg
28.91%
Folate:114.32µg
28.58%
Potassium:917.42mg
26.21%
Manganese:0.42mg
20.99%
Vitamin E:2.83mg
18.85%
Zinc:2.82mg
18.83%
Fiber:4.31g
17.24%
Vitamin B5:1.69mg
16.86%
Magnesium:65.31mg
16.33%
Iron:2.59mg
14.39%
Vitamin B12:0.73µg
12.17%
Calcium:102.79mg
10.28%
Copper:0.16mg
7.9%
Vitamin D:0.54µg
3.57%