Pork Chops with Jalapeno-Pecan Cornbread Stuffing

More sharing options

Share on Twitter

Pork Chops with Jalapeno-Pecan Cornbread Stuffing

4.2 of 5 (5)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 536.2

Total Fat: 31.3 g
Cholesterol: 106.8 mg
Sodium: 899.5 mg
Total Carbs: 33.1 g
Dietary Fiber: 5.6 g
Protein: 30.0 g

View full nutritional breakdown of Pork Chops with Jalapeno-Pecan Cornbread Stuffing calories by ingredient

Introduction

Great crock pot recipe Great crock pot recipe

Minutes to Prepare: 20

Minutes to Cook: 300

Number of Servings: 6

Ingredients

6 boneless loin pork chops, 1 inch thick (1 1/2 pounds)

3/4 cup chopped onion

3/4 cup chopped celery

1/2 cup coarsely chopped pecans

1/4 cup chopped jalepeno's or green chili's

1 teaspoon rubbed sage

1/2 teaspoon dried rosemary

1/8 teaspoon black pepper

4 cups unseasoned cornbread stuffing mix

1 1/4 cups reduced-sodium chicken broth

1 egg, lightly beaten

Directions

Trim excess fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove; set aside. Add onion , celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until tender; set aside.

Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on Low about 5 hours or until pork is tender and barely pink in center. Serve with vegetable salad, if desired.

Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LUCYSMOM09.