|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Feel free to add some chopped apples to the stuffing mix, or use a basic stuffing mix and add about 1/4 to 1/2 cup of dried cranberries.
This combination of pork chops and stuffing makes a nearly complete meal. Just add some steamed broccoli or green beans, or add a tossed salad or slaw. Prepare an envelope of pork or chicken gravy if you'd like.
- 4 to 6 medium potatoes (peeled and sliced thickly)
- 2 tablespoons extra-virgin olive oil
- 4 to 6 boneless pork chops
- 1 package stuffing mix with cranberries (6 oz)
- 1 cup hot water
- 1 tablespoon soft butter
- Salt and pepper to taste
Place the potatoes in a 4-quart or larger slow cooker or Crock Pot; sprinkle lightly with salt and freshly ground black pepper.
Heat the oil in a large skillet over medium-high heat.
Sprinkle the pork chops lightly with kosher salt and pepper. Arrange the chops in the hot oil and cook for about 6 to 8 minutes, turning to brown both sides.
Arrange the seared pork chops atop the potatoes in the slow cooker.
Combine stuffing mix with 1 cup hot water and 1 tablespoon softened butter; blend thoroughly.
Spoon the stuffing mixture over the pork chops.
Cover and cook on low for 6 to 8 hours.