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Send a Meal Blog

Sunday, April 19 2015


4      bone-in pork loin chops, cut 3/4 inch thick
2    tablespoons   butter, melted
1      egg, lightly beaten
2    tablespoons   milk
1/4   teaspoon   ground black pepper
1    cup   herb-seasoned stuffing mix, finely crushed
1      recipe Savory Strawberry Salsa or Corn and Red Pepper Relish (optional)

Corn and Red Pepper Relish

2    cups   fresh or frozen whole kernel corn
1      medium red sweet pepper, cut into slivers
1/2   cup   chopped onion (1 medium)
1    clove  garlic, minced
1    tablespoon   olive oil
2    tablespoons   snipped fresh parsley
1    tablespoon   red wine vinegar
1 - 2    teaspoons   snipped fresh thyme
1    teaspoon   sugar
1/4   teaspoon   salt
1/4   teaspoon   black pepper

Savory Strawberry Salsa

2    cups   fresh strawberries, coarsely chopped
1    medium  avocado, seeded, peeled, and chopped
1/2   cup   seeded and coarsely chopped cucumber
2    tablespoons   honey
1    teaspoon   finely shredded lime peel
2    tablespoons   lime juice
1 - 2      fresh jalapeno chile peppers, seeded and finely chopped*
1/4   teaspoon   cracked black pepper

Preheat oven to 425 degrees F. Trim fat from chops; set aside. Pour melted butter into a 13x9x2-inch baking pan, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then into stuffing mix, turning to coat. Place chops in the prepared baking pan.
Bake for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until juices run clear (160 degrees F). If desired, serve with Savory Strawberry Salsa.
Corn and Red Pepper Relish
In a large skillet cook corn, red pepper, onion, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. Stir in parsley, vinegar, thyme, salt, and pepper.
Savory Strawberry Salsa
In a large bowl combine strawberries, avocado, cucumber, honey, lime peel, lime juice, jalapeno peppers, and black pepper. Cover and chill for 1 hour. Serve with pork, poultry, or fish.


Per Serving: cal. (kcal) 327, Fat, total (g) 14, chol. (mg) 147, sat. fat (g) 6, carb. (g) 13, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.59, Riboflavin (mg) 0.4, Niacin (mg) 8.49, Pyridoxine (Vit. B6) (mg) 0.72, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.85, sodium (mg) 383, Potassium (mg) 464, calcium (mg) 60.58, iron (mg) 1.62, Starch () 1, Lean Meat () 4.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:47 am   |  Permalink   |  0 Comments  |  Email

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