A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Stuffed Butterfly Pork Chops
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- #77920
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 medium zucchini, shredded and drained
1 medium carrot, peeled and shredded
nonfat cooking spray
2 tablespoons olive oil
1 tablespoon minced onion
1/4 cup fresh whole wheat bread crumbs
1/4 teaspoon crushed dried rosemary leaves
1/4 teaspoon dried sage
2 pork chops, 1/2-inch thick, butterflied and trimmed of fat
1/4 teaspoon dry mustard
directions
In a mixing bowl, toss the zucchini and carrot together well. Lightly coat a shallow baking dish with cooking spray and sprinkle 1/3 cup of the zucchini-carrot mixture over the bottom of the dish. Preheat oven to 325 degrees F.
In a medium frying pan, heat the olive oil and saute the onion until wilted. Add the bread crumbs, herbs, and remaining cup of zucchini-carrot mixture, and cook, stirring, 2-3 minutes, until carrots are soft.
Spoon into the butterflied pork chops; fold over and secure with toothpicks. Rub chops with dry mustard and place them on the shredded vegetables in the baking dish.
Cover and bake 20-25 minutes; turn the chops and bake 10 minutes longer, uncovered.
added by
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nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
April 13, 2016
Extremely bland. Rather like hospital food. Very healthy no doubt, but .....