Photo: Sam Loyd
Stuffed Pork Chops with Roasted Root Vegetables
11 ingredients
Serves 6.
openrecipes
This recipe is prepared using our double-burner griddle and rack set. Thick-cut pork chops are filled with a flavorful stuffing and browned in the griddle on the stovetop. Sweet potatoes and carrots are layered on the pan and then the elevated rack is set over them to hold the chops for oven roasting.
Estimated Nutrition (whole recipe, rough)
1254
Calories
51g
Protein
49g
Fat
155g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 lb. sweet potatoes, peeled and cut into rounds 1/4 inch thick
- 1 lb. carrots, peeled and cut into rounds 1/4 inch thick
- 5 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 large shallots, finely diced
- 2 garlic cloves, minced
- 1/4 tsp. finely ground herbes de Provence
- 8 oz. baby spinach
- 1/4 cup pine nuts, toasted
- 2 3/4 cups bread crumbs, toasted
- 6 double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes