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Pork Chops with Zucchini Dressing

 Pork Chops with Zucchini Dressing
When my mom was in her 90s, I copied all her recipes and made a cookbook that I sent as a Christmas gift to my children, nieces and nephews. These tender pork chops were always one of my favorites. -Marguery Saxe, Wilbraham, Massachusetts
6 ServingsPrep: 15 min. Bake: 50 min.

Ingredients

  • 1 celery rib, chopped
  • 1 small onion, chopped
  • 2 tablespoons butter
  • 3 cups chopped zucchini
  • 3 cups cubed bread, toasted
  • 1 egg white, lightly beaten
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1 teaspoon poultry seasoning
  • 6 bone-in pork loin chops (1/2 inch thick and about 2 pounds)
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons hot water

Directions

  • In a skillet, saute celery and onion in butter until tender. In a
  • bowl, combine the zucchini, bread cubes, egg white, parsley and
  • poultry seasoning. Stir in celery mixture. Cover and refrigerate.
  • Arrange pork chops in a greased 13-in. x 9-in. baking dish. Dissolve
  • bouillon in hot water; drizzle over chops. Bake, uncovered, at
  • 325° for 30 minutes. Top with zucchini dressing. Cover and bake
  • 20 minutes longer or until meat juices run clear. Yield: 6 servings.

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Pork Chops with Zucchini Dressing (continued)

Nutritional Facts: 1 serving (1 each) equals 328 calories, 17 g fat (7 g saturated fat), 85 mg cholesterol, 512 mg sodium, 15 g carbohydrate, 2 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.