Heartburn Diet Recipe #8 – Cornbread Stuffed Pork Chops with Apricot Preserves
Cornbread Stuffed Pork Chops with Apricot Preserves
Ingredients:
Stuffing Mix:
2 cups unseasoned cornbread stuffing crumbs
1/4 cup pecan pieces, toasted
1/4 cup fresh minced celery
2 Tbsp fresh chopped parsley
2 Tbsp dried cranberries, finely chopped
2 Tbsp butter, melted (optional)
1 tsp thyme
1/2 tsp seasoned salt
1/2 tsp sage
1/2 tsp pepper (optional)
1/2 tsp rosemary
1 cup water
6 butterflied pork chops (5 ounces each)
1/3 cup apricot preserves
2 Tbsp chicken broth
In a bowl, stir together the first eleven ingredients (cornbread crumbs through rosemary). Drizzle water over seasoned cornbread mix and toss to moisten. Open butterflied pork chops, mound about 1/4 cup stuffing on one half of each pork chop; fold other halves over.
Place stuffed chops in a greased, shallow baking dish. Bake chops uncovered for 20 minutes. Meanwhile, in a small microwave-safe bowl, stir the apricot preserves and chicken broth until smooth. Microwave until melted, about 45 seconds; stir. Pour sauce over chops after 20 minutes of baking. Bake for an additional 10–15 minutes until a meat thermometer placed in the stuffing reads 165°.
Chef’s Notes: To toast pecan pieces, cook pecans in a dry skillet over medium heat for about 4 minutes until fragrant, shaking pan frequently. Toasting the nuts intensifies the nutty flavor. The apricot preserve mixture replaces higher-fat gravies that may trigger GERD.
Nutritional Analysis (calculated without butter):
Calories: 350
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 80 mg
Sodium: 510 mg
Carbohydrates: 27 g
Fiber: 1 g
Sugar: 10 g
Protein: 33 g
[Source: The Gerd Life (thegerdlife.com)]
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