Pork Chops With Jalapeño-Pecan Cornbread Stuffing

Recipe Ingredients

6		Boneless loin pork chops, 1" thick - (1 1/
		Nonstick cooking spray - as needed
3/4 cup	46g / 1.6oz	Chopped onion
3/4 cup	82g / 2.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Coarsely-chopped pecans
1/2 cup	73g / 2.6oz	Jalapeño pepper - seeded, chopped (medium)
1 teaspoon	5ml	Rubbed sage
1/2 teaspoon	2.5ml	Dried rosemary
1/8 teaspoon	0.6ml	Freshly-ground black pepper
4 cups	250g / 8.8oz	Unseasoned cornbread stuffing mix
1 1/4 cups	296ml	Reduced-sodium chicken broth
1		Egg - slightly beaten

Recipe Instructions

Slow Cooker Directions: Trim excess Fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove; set aside.

Add onion, celery, pecans, jalapeño pepper, sage, rosemary and pepper to skillet. Cook 5 minutes or until tender; set aside.

Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. (If you prefer a more moist dressing, increase the chicken broth to 1 1/2 cups.)

Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on Low about 5 hours or until pork is tender and barely pink in center. Serve with vegetable salad, if desired.

This recipe yields 6 servings.

Exchanges Per Serving: 2 Starch, 3 Meat, 1 1/2 Fat.

Nutrition Facts: Calories 379; Calories from Fat 37%; Total Fat 16g; Saturated Fat 4g; Protein 26g; Carbohydrates 33g; Cholesterol 87mg; Sodium 586mg; Dietary Fiber 7g.

Caution: Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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