Get a double dose of pork with these ultraflavourful stuffed chops. For best results, use day-old bread cut into 1/2-inch (1 cm) cubes. Serve with mixed greens or grilled vegetables.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2012
- 6 slices sodium-reduced bacon
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/4 cup dry white wine
- 2 cups cubed whole wheat bread
- 1/4 cup chopped fresh basil
- 1/4 cup fresh oregano
- 1/4 cup grated Parmesan cheese
- 4 boneless pork chops (about 1 lb/450 g total)
- 1 teaspoon olive oil
- 1/4 teaspoon pepper
- 1 pinch salt
In large nonstick skillet, cook bacon over medium-high heat until slightly crisp, 5 to 8 minutes. Remove to paper towel–lined plate to drain; coarsely chop.
Drain all but 1 tsp fat from pan; cook onion, stirring frequently, until softened, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Add wine; cook, stirring and scraping up browned bits, until reduced by half, about 30 seconds. Turn off heat.
Add bread and 1/3 cup water to pan; cook, stirring, until liquid is absorbed and moist stuffing holds together, adding up to 2 tbsp more water, if necessary. Remove from heat. Stir in basil, oregano, Parmesan cheese and bacon. Let cool slightly.
With knife held horizontally and starting at rounded edge of each chop, cut pocket almost but not all the way through. Fill each with one-quarter of the stuffing. Brush with oil; sprinkle with pepper and salt.
Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, 10 to 12 minutes.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 419 mg
- Sugars 4 g
- Protein 34 g
- Calories 288.0
- Total fat 11 g
- Potassium 432 mg
- Cholesterol 71 mg
- Saturated fat 4 g
- Total carbohydrate 11 g
- Iron 13.0
- Folate 7.0
- Calcium 10.0
- Vitamin A 3.0
- Vitamin C 3.0