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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.
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reviews & comments
April 13, 2016
Extremely bland. Rather like hospital food. Very healthy no doubt, but .....