5 Points per loin. This is really good, esp. if you do not over cook them. They can also be prepared and frozen or refrigerated for later use.

Ingredients

3	tbsp bread crumbs
1/2	celery stalk, finely chopped
1/2	small onion, finely chopped
2	egg whites
1	tbsp parsley
1	tsp thyme
1/4	tsp black pepper
16	oz (4 4-0z) boneless loin pork chops, trimmed

Directions

1. Quickly sautee the onion and celery in a small sautee dish.
   
   
2. Mix the bread crumps, onion, celery, egg whites, parsley, thyme and black pepper in a mixing bowl.
   
   
3. Trim all the fat off the loins, then cut a slit in the side of the chop for stuffing. Stuff the chops with the mixture.
   
   
4. After stuffing, pam a sautee pan and cook the loins on each side to quickly brown them for about 2 minutes per side.
   
   
5. Put the chops into the oven, covered with foil for about 6-10 minutes (depending on the thickness). Then cook uncovered for 14-20 minutes (depending on the thickness of the chops). [For instance, if you use butterflys then it will be a lot less than a thicker pork chop]
   
   

Categories

Pork, Main Dish, American, Roast

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar Very high in niacin High in phosphorus Very high in selenium Very high in thiamin High in vitamin B6

Bad points High in cholesterol