2 each pork loin chops (6 oz. ea)
2 tbsp diced onion
1/4 tsp salt -- divided
1 each clove, garlic -- minced
1/4 tsp pepper -- divided
1/2 cup mushrooms -- chopped
1/4 tsp thyme leaves -- divided
2 tbsp celery -- diced
1/2 cup low sodium chicken broth
2 each diet bread, lightly toasted
1 tsp margarine
1 into 1/4 cubes
Directions
On rack in broiling pan, broil pork chops, turning once, until rare.
Preheat oven to 325 degrees F. Arrange chops in casserole that is
large enough to hold them in 1 layer and sprinkle with 1/8 tsp each
salt, pepper and thyme, add broth, cover casserole, and bake for
about 45 minutes.
While pork chops are baking, in small skillet heat margarine until
bubbly and hot, add onion and garlic and saute until onion is
translucent. Add mushrooms, celery and remaining 1/8 tsp each salt,
pepper and thyme. Saute for 5 minutes. Add bread cubes. Spoon an
equal amount of stuffing mixture onto each baked pork chop; bake,
uncovered for 15 minutes. Each serving provides: 4 P, 1/2 B, 3/4 V,
1/2 FA, 10 opts Per serving: 373 calories, 37 g protein, 19 g fat, 11
g carbohydrates, 673 mg sodium, 100 mg cholesterol
Recipe By :
Servings: 2 servings
Baked Pork Chops & Stuffing Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We are able to track the history of `recipes` far back into ancient history, at least as far back as ancient Egypt, and potentially, even further back. However, these, ancient cook books were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics is a series of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of Roman times were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like bay, mint and dill. During the next few centuries, the rich and powerful families of the West competed to serve up the most exotic meals, and as a consequence, the best chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery books were highly popular mostly as a result of more people being able to read, people having increased spare time and having more disposable income. The arrival of TV brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Baked Pork Chops & Stuffing recipe.
