Eating Light – a healthier Stuffed Pork Chop #recipe

Stuffed Pork Chop Recipe

The Spring 2012 edition of Eating Light - 400 Calories or Less has 103 slimmed down versions of your favorites! Try this delicious and healthy pork recipe then check out the Fettuccine with Spinach Pesto recipe and 7-Layer Dip!

Eating Light – Stuffed Pork Chop Recipe
 
Prep time
Cook time
Total time
 
This slimmed down version will save you 221 calories and 18 fat grams compared to the classic recipe.
Author:
Recipe type: Main
Serves: 8

Ingredients
  • 2 slices thick-cut bacon, diced
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 8 oz. mustard greens, stems removed, and leaves torn into small pieces
  • 1 cup finely diced cornbread (from store-bought or homemade cornbread, corn muffin, or toaster corncake)
  • 3 oz. sharp Cheddar cheese, finely diced
  • 1 Tbsp. freshly grated Parmesan cheese
  • 8 boneless pork loin chops, 1 ¼ inches think (8 oz. each)
  • Kosher salt and pepper
  • 1 Tbsp. olive oil
Instructions
  1. In large skillet or Dutch oven on low, cook bacon slowly, until fat is rendered and bacon is crisp; remove with slotted spoon to paper towel to drain. Discard all but 1 tablespoon bacon drippings from skillet.
  2. Add shallots and garlic to drippings’ cook on medium 2 minutes, or until fragrant. Add greens; cover pan and cook 7 to 9 minutes, or until greens are tender, stirring twice. Cool completely. Stir in cornbread, Cheddar, Parmesan, and bacon.
  3. Place pork chips on flat surface; with sharp paring knife, make 1-inch incision on meaty side of each chop. Swipe blade back and forth inside chop to make pocket all the way back to fat side of the chop, without cutting through chop. Stuff each chop with heaping ¼ cup stuffing.
Preheat oven to 375°F.
  1. Season chops with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper; secure openings with toothpicks.
  2. In large ovenproof skillet, heat oil; add chops and cook 2 minutes per side, or until browned.
  3. Cover skillet and transfer to oven; bake 15 minutes, or until internal temperature registers 155°F on an instant-read thermometer.
  4. Remove chops to platter; cover with foil and let stand 5 minutes. Remove toothpicks before serving.
Nutrition Information
Calories: 374 Fat: 20g Carbohydrates: 4g Fiber: 1g Protein: 41g Cholesterol: 124mg

 

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Images and recipe provided by Eating Light.
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About the Author

Henrietta Newman is a a tech lovin’, video game playin’, backyard chicken raisin’, dirt road livin’, pr friendly blogger who writes about life with her hubby, teen daughter, college-age son and granddaughter. Subscribe to A Hen's Nest for giveaways, delicious family recipes, reviews and more!

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