Directions:
- Combine thyme, sage, salt and pepper; sprinkle on both sides of pork chops. In a skillet, cook chops in butter for about 5-6 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm. In the pan drippings, saute celery, onion and carrot over medium heat until tender. stir in broth and stuffing; heat through. Spoon over chops; serve immediately. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.44 Kcal (1266 kJ) | ||
| Calories from fat | 101.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.33g | 17% | |
|---|---|---|---|
| Cholesterol | 137.37mg | 46% | |
| Sodium | 476.05mg | 20% | |
| Potassium | 861.92mg | 18% | |
| Total Carbs | 2.95g | 1% | |
| Sugars | 1.36g | 5% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 41.14g | 82% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 2mg | 11% | |
| Calcium | 31.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 80.87 Kcal (339 kJ) | ||
| Calories from fat | 27.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.03g | 17% | |
|---|---|---|---|
| Cholesterol | 36.73mg | 46% | |
| Sodium | 127.29mg | 20% | |
| Potassium | 230.48mg | 18% | |
| Total Carbs | 0.79g | 1% | |
| Sugars | 0.36g | 5% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 11g | 82% | |
| Vitamin C | 1.6mg | 10% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.5mg | 11% | |
| Calcium | 8.4mg | 3% | |
* 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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