Skillet Pork W Cornbread Stuffing - 20g Carbs, 2g Fiber, 5g Sugar
Serves 4
1 pork chop and 1/3 cup stuffing per serving
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
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.
Nutrients per Serving:
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 Protein
Dietary Exchanges:
1 Starch, 1 Vegetable, 3 Lean Meat
From: The magazine cookbook Soul Food Recipes, 2006
by the American Heart Association.