Estimated Nutrition (whole recipe, rough)
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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 cup thinly sliced celery, divided
- 1 cup chopped onion, divided
- 1 cup beef broth
- 1 bay leaf
- 5 peppercorns
- 1 tablespoon butter or margarine
- 1 1/2 cups cooked brown rice
- 1 medium apple, cored and chopped
- 1/4 cup chopped walnuts
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon rubbed sage
- 4 pork loin rib chops (about 2 pounds), cut 1-1/2 inches thick
- 1 tablespoon vegetable oil
- =
Directions
Combine 1/2 cup celery, 1/2 cup onion, broth, bay leaf and peppercorns in 13x9-inch baking pan. Set aside.
Cook remaining 1/2 cup celery and 1/2 cup onion in butter in large skillet over medium-high heat until onion is transparent. Stir in rice, apple, walnuts, salt and pepper; remove from heat.
Cut a horizontal pocket in each chop; fill with rice stuffing. Secure with wooden picks. Place additional rice stuffing in baking dish and cover.
Lightly sprinkle chops with salt and ground black pepper. Brown chops, two at a time, in hot oil over medium-high heat, turning once.
Place chops in broth in baking pan. Cover with foil; bake at 350 degrees 30 minutes. Uncover and bake an additional 30 minutes. Bake additional stuffing at 350 degrees 30 minutes. Strain liquid from pork chop baking dish; serve with pork chops.