Directions:
- Preheat oven to 325 degrees F.
- Pour a small amount of olive oil into casserole and brush to cover the bottom.
- Place the pork chops in the casserole.
- Sprinkle tops with salt and pepper.
- Bake for 15 minutes without a lid.
- While chops bake prepare the stuffing by sauteeing the onions and celery in olive oil until soft.
- Remove to a small mixing bowl.
- Add a small amount of olive oil to the pan and toast the bread cubes until slightly browned.
- Add the to the onion mixture.
- Stir in the oregano and milk.
- Let cool then add the asaigo.
- Remove the pork chops from the oven and place a teaspoon of pesto on the tops.
- Cover with the stuffing and sprinkle with olive oil and balsamic vinegar.
- Return to the oven for 15 minutes or until the chops are 155 degrees F.
- Take the chops out of the oven and sprinkle with a small amount of balsamic vinegar again.
- Serve while warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.57 Kcal (1037 kJ) | ||
| Calories from fat | 42.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 15.01mg | 5% | |
| Sodium | 740.57mg | 31% | |
| Potassium | 194.52mg | 4% | |
| Total Carbs | 36.05g | 12% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 7.3g | 29% | |
| Protein | 14.7g | 29% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 4.2mg | 23% | |
| Calcium | 616.7mg | 62% | |
| Amount Per 100 g | |||
| Calories | 208.14 Kcal (871 kJ) | ||
| Calories from fat | 35.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 7% | |
|---|---|---|---|
| Cholesterol | 12.62mg | 5% | |
| Sodium | 622.63mg | 31% | |
| Potassium | 163.54mg | 4% | |
| Total Carbs | 30.31g | 12% | |
| Sugars | 3.78g | 18% | |
| Dietary Fiber | 6.14g | 29% | |
| Protein | 12.36g | 29% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 3.5mg | 23% | |
| Calcium | 518.5mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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