Jalapeno-PecanCornbreadStuffing/Revised

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.8
  • Total Fat: 6.7 g
  • Cholesterol: 35.4 mg
  • Sodium: 417.5 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Jalapeno-PecanCornbreadStuffing/Revised calories by ingredient
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Introduction

This is a revised version from LUCYSMOM09 Pork chops with Jalapeno-Pecan Cornbread Stuffing. I left out the meat since chop weight varies and changed a few ingredients, but basic recipe is the same. This is a revised version from LUCYSMOM09 Pork chops with Jalapeno-Pecan Cornbread Stuffing. I left out the meat since chop weight varies and changed a few ingredients, but basic recipe is the same.
Number of Servings: 6

Ingredients

    1/2 medium onion, chopped
    1 medium stalk celery, chopped
    1/3 cup pecans, coarsely chopped
    1 jalapeno pepper, minced
    1/2 tsp. sage, dried
    1/2 tsp. rosemary, dried
    6 oz. box cornbread stuffing mix, dry
    1 1/4 cup water
    1 large egg, lightly beaten

Directions

Makes 6 servings.

Saute' onions, celery, pecans,jalapeno pepper, and spices. Combine this mixture with the cornbread stuffing mix, water and egg. Mix well until all liquid is absorbed into stuffing. Let set for five minutes or so.
I bake our pork chops with the stuffing on top. This way it gets crunchie on the outside and stays moist on the inside.

Number of Servings: 6

Recipe submitted by SparkPeople user LEBOOBOO.

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