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Pork Chops with Pear Stuffing Recipe

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My husband loves pork and stuffing, so this recipe combines the best of both worlds for him. With a vegetable and salad, this dish really perks up our dinner table during the week.
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 4 servings

Ingredients

  • 8 pork chops (1/2 inch thick)
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1-3/4 cups corn-bread stuffing mix
  • 1 fresh pear, diced
  • 2 tablespoons chopped pecans
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/2 cup water

Nutritional Facts

1 serving equals 671 calories, 33 g fat (11 g saturated fat), 187 mg cholesterol, 711 mg sodium, 26 g carbohydrate, 3 g fiber, 64 g protein.

Directions

  1. In a large skillet over medium heat, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain and set aside. Add butter to skillet; saute celery and onion until tender. Remove from the heat Add stuffing mix, pear, pecans, parsley, thyme, salt and pepper; mix well. Add water; toss gently to moisten.
  2. Spoon a fourth of the stuffing on one pork chop; top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically, but not touching, in a deep roasting pan. Add water to a depth of 1/4 in.
  3. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 145°. Uncover and bake 5 minutes longer to brown. Remove string. Yield: 4 servings.
Originally published as Pork Chops with Pear Stuffing in Country Pork 1996, p69

Nutritional Facts

1 serving equals 671 calories, 33 g fat (11 g saturated fat), 187 mg cholesterol, 711 mg sodium, 26 g carbohydrate, 3 g fiber, 64 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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