Dinner

Pork Chops with Jalapeno-Pecan Cornbread Stuffing is for Dinner.

Pork Chops with Jalapeno-Pecan Cornbread Stuffing takes 20 minutes to prepare.

Pork Chops with Jalapeno-Pecan Cornbread Stuffing takes 300 minutes to cook.

Pork Chops with Jalapeno-Pecan Cornbread Stuffing makes 6 servings.

The ingredients for Pork Chops with Jalapeno-Pecan Cornbread Stuffing are:

6 boneless loin pork chops, 1 inch thick (1 1/2 pounds)
3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup coarsely chopped pecans
1/4 cup chopped jalepeno's or green chili's
1 teaspoon rubbed sage
1/2 teaspoon dried rosemary
1/8 teaspoon black pepper
4 cups unseasoned cornbread stuffing mix
1 1/4 cups reduced-sodium chicken broth
1 egg, lightly beaten

Here is how you make Pork Chops with Jalapeno-Pecan Cornbread Stuffing:

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, jalapeno pepper, sage, rosemary and black 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. 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. Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user LUCYSMOM09.

The nutritional information for Pork Chops with Jalapeno-Pecan Cornbread Stuffing is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 536.2

• Total Fat: 31.3 g
• Cholesterol: 106.8 mg
• Sodium: 899.5 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 5.6 g
• Protein: 30.0 g