Stuffed Pork Chops (1953)
Recipe: #13453
July 28, 2014
Categories: Chops, Rice, Southern, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Fresh Tomatoes, more
"Adapted from the 1953 edition of Adventures in Good Cooking, by traveling salesman and food critic Duncan Hines, and featuring recipes collected from around the USA. From Sunset Farm, Whittier, North Carolina. The "stuffing" is actually placed on top of the chops."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (683.2 g)
- Calories 714.8
- Total Fat - 33.3 g
- Saturated Fat - 9.4 g
- Cholesterol - 177.2 mg
- Sodium - 410.6 mg
- Total Carbohydrate - 42.3 g
- Dietary Fiber - 7.3 g
- Sugars - 14.6 g
- Protein - 61 g
- Calcium - 187.6 mg
- Iron - 3.4 mg
- Vitamin C - 152 mg
- Thiamin - 1.3 mg
Step by Step Method
Step 1
Place shops in heavy pan with enough water almost to cover.
Step 2
Add salt and pepper.
Step 3
Cover tightly and cook over low heat 20 minutes.
Step 4
Place 2 tablespoons rice on each chop.
Step 5
Place vegetables on chops in order listed.
Step 6
Add enough additional water almost to cover rice.
Step 7
Cover and cook for 30 minutes, or until meat and rice are done.
Tips
No special items needed.
2 Reviews
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