Pork Chops with Mushrooms and Shallots
- Number of Servings: 4
Ingredients
Directions
* 1 tsp butter * 4 pork loin chops (with bone), 1 inch thick, trim all visible fat * 1/2 tsp salt * fresh ground pepper * 1/4 cup chopped shallots * 1 cup fat free chicken stock * 10 oz sliced baby bella mushrooms * 1 tbsp dijon mustard * 2 tbsp chopped, fresh parsley
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
Number of Servings: 4
Recipe submitted by SparkPeople user KTANGERINE37.
2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
Number of Servings: 4
Recipe submitted by SparkPeople user KTANGERINE37.
Nutritional Info Amount Per Serving
- Calories: 257.3
- Total Fat: 15.9 g
- Cholesterol: 67.4 mg
- Sodium: 214.3 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.8 g
- Protein: 24.0 g
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