Directions:
- In a small bowl, combine the stuffing mix, peaches, water and butter. Cut a pocket in each pork chop by slicing almost to the bone. Stuff with the peach mixture and secure with wooden toothpicks. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
- Combine preserves and mustard; spread over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes or until meat juices run clear. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.05 Kcal (2550 kJ) | ||
| Calories from fat | 113.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.56g | 19% | |
|---|---|---|---|
| Cholesterol | 113.07mg | 38% | |
| Sodium | 1209.58mg | 50% | |
| Potassium | 761.57mg | 16% | |
| Total Carbs | 81.94g | 27% | |
| Sugars | 18.28g | 73% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 41.37g | 83% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.1mg | 23% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 174.36 Kcal (730 kJ) | ||
| Calories from fat | 32.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.6g | 19% | |
|---|---|---|---|
| Cholesterol | 32.37mg | 38% | |
| Sodium | 346.27mg | 50% | |
| Potassium | 218.02mg | 16% | |
| Total Carbs | 23.46g | 27% | |
| Sugars | 5.23g | 73% | |
| Dietary Fiber | 0.63g | 9% | |
| Protein | 11.84g | 83% | |
| Vitamin C | 6.3mg | 37% | |
| Iron | 1.2mg | 23% | |
| Calcium | 15mg | 5% | |
* 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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