Thursday, January 01, 2004
Categories:
American/Entree
Yield:
8 servings
Ingredients:
Vegetable oil cooking spray
4 butterfly pork loin chops (8 oz. each)
1 1/2 C. fine dry bread crumbs
1 medium Granny Smith apple, cored, peeled and diced
1/4 C. sweetened dried cranberries
1 T. vegetable oil spread (7g fat per tablespoon) melted
1/2 C. orange juice
2 T. water
1/2 tsp. salt
1/4 tsp. cinnamon
1/2tsp. sage
1 tsp. dried rosemary
Directions:
Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with vegetable oil cooking spray. Set aside. Trim all visible fat from pork chops. Cut chops in half. Cut a pocket in each pork chop half for stuffing
Combine next 9 ingredients (bread crumbs through sage) in a medium mixing bowl. Stuff approximately 1/3 cup of mixture into each pork chop half. Place stuffed chops in prepared pan. Sprinkle with rosemary. Bake uncovered for 40-50 minutes, or until cooked throughout.
Nutrition Facts:
271 calories, 22g carbohydrate, 27g protein, 8.1g fat, 2.5g saturated fat, 62mg cholesterol, 1.3g dietary fiber, 384mg sodium
Source:
Original recipe by Janet Potts, RD, LD