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- 2 each Pork loin chops (6 oz. ea)
- 1/4 tsp salt, divided
- 1/4 tsp pepper, divided
- 1/4 tsp thyme leaves, divided
- 1/2 cup low sodium chicken broth
- 1 tsp margarine
- 2 tbsp diced Onion
- 1 each clove, garlic, minced
- 1/2 cup Mushrooms, chopped
- 2 tbsp celery, diced
- 2 each diet bread, lightly toasted
- -cut into ¼" cubes
On rack in broiling pan, broil Pork chops, turning once, until rare. Preheat oven to 325 °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, ½ b, ¾ v, ½ fa, 10 opts per serving: 373 calories, 37 g protein, 19 g fat, 11 g carbohydrates, 673 mg sodium, 100 mg cholestero