Harvest Pork Chops
4 boneless center-cut pork chops (about 1 3/4 lbs total)
1. With a sharp knife, make a horizontal slit in the side of each chop, creating a good-size pocket. Season with salt and pepper.
To bake frozen pork chops: Preheat oven to 400 degrees. Place covered pan in oven and cook for 45 minutes. Remove foil and continue cooking until an instant-read thermometer reads 165 degrees when inserted into the chop, about another 40 minutes. Serve with lemon wedges.
Source : http://www.parenting.com/Article/Harvest-Pork-Chops-21354968
Prep: 20 minutes
Bake: 1 hour
Bake from frozen: 1 hour 25 minutes
Serves: 4
3/4 cup bread crumbs
1/2 cup chopped onion
1/2 cup chopped celery (2 stalks)
1/2 tsp salt, plus more for seasoning
1/4 tsp pepper, plus more for seasoning
1/2 cup low-sodium chicken broth
2 Tbs lemon juice, plus lemon wedges for serving
1/3 cup almonds, chopped, optional
1/3 cup dried cranberries, chopped
2. In a bowl, combine remaining ingredients. Press 1/2 cup stuffing into each pork-chop pocket, mounding it at opening. Fit chops into a foil baking pan and cover with foil. Freeze until ready to use, or bake, covered, at 400 degrees for 40 minutes, then uncovered for 20 minutes.
How kids can help: Measure ingredients; mix stuffing.
Per pork chop: 442 calories, 16 g fat (8 g saturated), 861 mg sodium, 64 mg cholesterol.
Source : http://www.parenting.com/Article/Harvest-Pork-Chops-21354968
