Recipe: Nutrition
Egg-free
Nut-free
Soy-free
High-Fiber
Low-Fat
Low-Sugar
Directions
Prep Time
18 minutes
Cook Time
20 minutes
Ready in
38 minutes
- Preheat oven to 425°F. For stuffing, combine apricots, cranberries, green onions, almonds, orange peel, and 1/2 teaspoon each of the thyme, garlic pepper and ginger in a small bowl. Stir in butter and 2 tablespoons of the breadcrumbs; mix well.
- Cut a pocket in the side of each pork chop (do not cut all the way through). Fill chops with stuffing; set aside.
- Lightly coat a shallow baking pan with nonstick cooking spray. Combine remaining 3 tablespoons breadcrumbs, 1/4 teaspoon thyme, 1/4 teaspoon garlic pepper and 1/4 teaspoon ginger in a small bowl. Sprinkle evenly over chops, pressing lightly to coat. Place chops in pan; coat tops of chops with nonstick cooking spray, if desired.
- Bake chops 20 minutes or until instant-read thermometer registers 160°F. Remove from pan and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 758, Calories Fat 0, Total Fat 46g, Saturated Fat 16g, Cholesterol 141mg, Sodium 1268mg, Carbohydrate 27g, Protein 64g
Serving Size | 1 |
Calories | 758 |
Total Fat | 46g |
Total Fat (extra) | 72 |
Saturated Fat | 16g |
Saturated Fat (extra) | 84 |
Cholesterol | 141mg |
Cholesterol (extra) | 47 |
Sodium | 1268mg |
Sodium (extra) | 53 |
Potassium | 338mg |
Carbohydrate | 27g |
Carbohydrate (extra) | 9 |
Fiber | 3g |
Fiber (extra) | 16 |
Sugars | 0g |
Protein | 64g |
Omega3 | 0g |
Vitamin A | 1318IU |
Vitamin A (extra) | 26 |
Vitamin C | 4mg |
Vitamin C (extra) | 8 |
Iron | 1mg |
Iron (extra) | 11 |