Mushroom Spinach Stuffed Porkchops
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 264.5
- Total Fat: 13.2 g
- Cholesterol: 73.1 mg
- Sodium: 696.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 3.7 g
- Protein: 28.8 g
View full nutritional breakdown of Mushroom Spinach Stuffed Porkchops calories by ingredient
Introduction
A healthy version of stuffed porkchops. You get a full serving of vegetables in each porkchop. These porkchops are juicy and very filling. A healthy version of stuffed porkchops. You get a full serving of vegetables in each porkchop. These porkchops are juicy and very filling.Number of Servings: 6
Ingredients
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6 thick porkchops for stuffing
1 16 oz package of frozen spinach
2 cups of canned mushrooms
1 can French Onion soup
Directions
1. Cut porkchops in the center to make a pocket for stuffing.
2. Mix thawed spinach and mushrooms together in a bowl and season with salt, pepper and any other seasoning you desire.
3. Spoon in spinach and mushroom mixture into each porkchop and place in a 13x9 inch pan sprayed with cooking spray. You can use a toothpick in the end of the porkchop to hold it closed.
4. Pour the French Onion soup on top of the porkchops and cover with foil.
5. Bake at 350 degress for 1 hour covered and then remove foil and cook an additional 20 minutes uncovered.
Number of Servings: 6
Recipe submitted by SparkPeople user DMOSELEY081702.
2. Mix thawed spinach and mushrooms together in a bowl and season with salt, pepper and any other seasoning you desire.
3. Spoon in spinach and mushroom mixture into each porkchop and place in a 13x9 inch pan sprayed with cooking spray. You can use a toothpick in the end of the porkchop to hold it closed.
4. Pour the French Onion soup on top of the porkchops and cover with foil.
5. Bake at 350 degress for 1 hour covered and then remove foil and cook an additional 20 minutes uncovered.
Number of Servings: 6
Recipe submitted by SparkPeople user DMOSELEY081702.
Member Ratings For This Recipe
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