Pork Chops and Cornbread Stuffing

By John Crowley

  • 1/4 tsp paprika

  • 1/4 tsp salt

  • 1/8 tsp pepper

  • 4 boneless, center-cut pork loin chops (about 4 oz each), all visible fat discarded

  • 2 tsp olive oil

  • 1 cup fat-free, low-sodium chicken broth

  • 1 medium onion, finely chopped

  • 1/3 cup finely chopped celery

  • 1 1/2 Tbsp light tub margarine

  • 1 1/2 cups dry cornbread stuffing mix

  • 1/8 tsp poultry seasoning

  1. Preheat the oven to 350 degrees F.In a small bowl, stir together the paprika, salt, and pepper. Sprinkle over one side of the pork. Heat a medium nonstick skillet over medium heat. Add the oil and swirl to coat the bottom. Cook the pork with the seasoned side down for 2 minutes, or until just beginning to lightly brown. Transfer with the browned side up to a plate.Increase the heat to medium-high. Stir the broth, onion, and celery into the skillet, scraping to dislodge any browned bits. Bring to a boil. Reduce the heat and simmer, covered, for 6 minutes, or until the celery is tender. Remove from the heat.Stir in the margarine. Gently stir in the stuffing and poultry seasoning to blend thoroughly. Spread evenly in the skillet. Add the pork with the browned side up, pressing slightly into the stuffing.Bake, covered, for 25 minutes, or until the pork is barely pink in the center. Remove from the heat. Let stand for 5 minutes to let the pork finish cooking. Cook's Tip: Covering the skillet during baking helps trap the juices being released from the pork and vegetables, moistening the dressing.

Nutritional Facts

Per Serving
1 pork chop and 1/3 cup stuffing
295 Calories
11g Total Fat
2.5g Saturated
1g Polyunsaturated
5.5g Monounsaturated
67mg Cholesterol
635mg Sodium
20g Carbs
2g Dietary Fiber
5g Total Sugars
27g ProteinDietary Exchanges

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