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Herb Stuffed Pork Chops

Submitted by: Mary on 09/18/2003
2707 views
2.69 avg rating
183 votes
 
 
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Ingredients

4 Large, thick pork chops
1/4 C Pistachio nuts, shelled
1/4 lb Bulk pork sausage
1/3 C Onion, chopped
1 C Mushrooms, chopped
1 t Fresh garlic, minced
3 t Fresh parsley
1/2 t Dried sage

1/2 t Dried marjoram
1/4 C Parmesan cheese
1/4 t White pepper
1 Egg
1 C Atkins bake mix
1 t Unasalted butter
1 C Chicken broth

Directions

Butterfly pork chops and pound briefly to tenderize without breaking them.



Heat sausage in a skillet over medium heat and stir until browned.



Add the onions and mushrooms. Cook, stirring for 1 minute. Add the garlic, parsley, sage, marjoram, and parmesan cheese. Mix well. Stir in the pistachios, and 1 t salt. Heat and stir for 2 - 3 minutes. Remove from heat and allow to cool completely.



Stir in beaten egg. Mix well.



Divide mixture evenly between chops and stuff into center. Close and secure with toothpicks.



Dredge chops in the bake mix and pat with your hands to remove excess.



Season with salt and pepper.



Heat butter in skillet over a moderately high heat. Add chops and saute for 10 minutes, turning once until browned on all sides.



Remove chops to roasting pan and bake at 350 F degrees for 60 minutes.



Deglaze the skillet with 1/2 cup broth.



Pour glaze over chops, cover with foil and bake another 20 minutes. Turn chops to coat well and remove to heated serving platter.

Servings

4

Calories

6

Time to prepare

30 minutes

Difficulty

Average
 

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