Pear Stuffing Stuffed Pork Chops – CE
Butternut squash and green salad
  • Clean Eating
  • freezable, pork, skinny
Pear Stuffing Stuffed Pork Chops – CE
Butternut squash and green salad
  • Clean Eating
  • freezable, pork, skinny
Servings:

Ingredients

Prep
  • 6 thick-cut boneless pork chops
  • 1 pear
  • 2 whole wheat bread slices
  • 2 egg
  • 1/4 t sea salt
  • 1/8 t pepper
  • 1 T olive oil
  • 1/4 C diced onion
  • 1/4 C diced celery
  • 1 t sage
  • 1 t rosemary
On Cooking Day
  • 1 t maple syrup
  • 1 t cinnamon
  • 6 C salad greens
  • 16 oz frozen butternut squash

Instructions

To Assemble
  1. Slice chops almost in half horizontally.
  2. Dice pear.
  3. Tear bread into pieces.
  4. Combine all ingredients except chops in a medium bowl.
  5. Divide the stuffing and stuff into chops. Store in a glass baking dish sprayed with non stick spray and cover with foil.
To Cook
  1. Remove foil from baking dish and bake at 375 degrees for 30 – 40 minutes or until chops are done and stuffing begins to brown.
  2. Prepare squash according to package directions. Drizzle with 1 teaspoon maple syrup and 1 teaspoon cinnamon.
  3. Serve with green salad.

Ingredients

Prep
  • 6 thick-cut boneless pork chops
  • 1 pear
  • 2 whole wheat bread slices
  • 2 egg
  • 1/4 t sea salt
  • 1/8 t pepper
  • 1 T olive oil
  • 1/4 C diced onion
  • 1/4 C diced celery
  • 1 t sage
  • 1 t rosemary
On Cooking Day
  • 1 t maple syrup
  • 1 t cinnamon
  • 6 C salad greens
  • 16 oz frozen butternut squash

Instructions

To Assemble
  1. Slice chops almost in half horizontally.
  2. Dice pear.
  3. Tear bread into pieces.
  4. Combine all ingredients except chops in a medium bowl.
  5. Divide the stuffing and stuff into chops. Store in a glass baking dish sprayed with non stick spray and cover with foil.
To Cook
  1. Remove foil from baking dish and bake at 375 degrees for 30 – 40 minutes or until chops are done and stuffing begins to brown.
  2. Prepare squash according to package directions. Drizzle with 1 teaspoon maple syrup and 1 teaspoon cinnamon.
  3. Serve with green salad.
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