Baked Pork Chops in Mushroom Burgundy
INGREDIENTS:
2 Pork loin chops (6 oz. ea)
2 tb Diced onion
1/4 ts Salt -- divided
1 Clove, garlic -- minced
1/4 ts Pepper -- divided
1/2 c Mushrooms -- chopped
1/4 ts Thyme leaves -- divided
2 tb Celery -- diced
1/2 c Low sodium chicken broth
2 Diet bread, lightly toasted
1 ts Margarine
Into 1/4" cubes
2 Pork loin chops (6 oz. ea)
2 tb Diced onion
1/4 ts Salt -- divided
1 Clove, garlic -- minced
1/4 ts Pepper -- divided
1/2 c Mushrooms -- chopped
1/4 ts Thyme leaves -- divided
2 tb Celery -- diced
1/2 c Low sodium chicken broth
2 Diet bread, lightly toasted
1 ts Margarine
Into 1/4" cubes
On rack in broiling pan, broil pork chops, turning once, until rare. Preheat oven to 325 degrees F. Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with 1/8 tsp each salt, pepper and thyme, add broth, cover casserole, and bake for about 45 minutes.
While pork chops are baking, in small skillet heat margarine until bubbly and hot, add onion and garlic and saute until onion is translucent. Add mushrooms, celery and remaining 1/8 tsp each salt, pepper and thyme. Saute for 5 minutes. Add bread cubes. Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered for 15 minutes. Each serving provides: 4 P, 1/2 B, 3/4 V, 1/2 FA, 10 opts Per serving: 373 calories, 37 g protein, 19 g fat, 11 g carbohydrates, 673 mg sodium, 100 mg cholesterol
While pork chops are baking, in small skillet heat margarine until bubbly and hot, add onion and garlic and saute until onion is translucent. Add mushrooms, celery and remaining 1/8 tsp each salt, pepper and thyme. Saute for 5 minutes. Add bread cubes. Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered for 15 minutes. Each serving provides: 4 P, 1/2 B, 3/4 V, 1/2 FA, 10 opts Per serving: 373 calories, 37 g protein, 19 g fat, 11 g carbohydrates, 673 mg sodium, 100 mg cholesterol