Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ tsp paprika
- ¼ tsp salt
- ⅛ 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
- ⅓ cup finely chopped celery
- 1½ tbsp light tub margarine
- 1½ cups dry cornbread stuffing mix
- ⅛ tsp poultry seasoning
Directions
Preheat the oven to 350°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.