Name: Stuffed Pork Chops
Cook time: 1 h
Yield: 6

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Portions:
6

Serving Size:
1 pork chop

Diet Types:

Diabetes
Dialysis

Ingredients

1/2 cup celery
1/4 cup onion
1/4 cup margarine
1/3 cup water
1 teaspoon dried parsley to taste
3/4 teaspoon black pepper
2 cups soft bread cubes
6 center loin pork chops, cut 1-1/2" thick with a pocket

Preparation

Preheat oven to 350°F. Chop celery and onion.
Melt margarine in a saucepan. Add water, celery, onion, parsley and 1/4 teaspoon black pepper. Simmer until vegetables are tender.
Place bread cubes into a mixing bowl. Add margarine mixture and mix well to combine. Set aside.
Season pork chops with remaining black pepper. In a skillet, brown chops on each side.
Divide bread mixture and stuff each chop. If necessary, use a skewer or toothpick to keep chops closed.
Spray baking pan with non-stick cooking spray. Place chops in pan, cover, and bake for 1 hour.

Helpful hints

Thick pork chops provide a large amount of protein for those who need it.
If you are on a low protein diet, consider dividing the cooked pork chop into 2 servings to help meet your protein goal.

Nutrients per serving

Calories 328

Protein 30 g

Carbohydrates 7 g

Fat 20 g

Cholesterol 95 mg

Sodium 223 mg

Potassium 451 mg

Phosphorus 268 mg

Calcium 50 mg

Fiber 0.6 g

Renal and renal diabetic food choices

4 meat
1/2 starch

Carbohydrate choices

1/2

Submitted by: DaVita renal dietitian Cristin from Pennsylvania.

Related Tags: Bake Budget Pork

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