Orange-Glazed Pork Chops with Herb Stuffing

Name: Orange-Glazed Pork Chops with Herb Stuffing
Prep time: 20 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 1 loaf (1 pound) sliced bakery white bread; 1/2 cup butter or margarine; 3 medium stalks celery, diced (1 1/4 cups); 3/4 cup finely chopped onion; 2 teaspoons dried sage leaves; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup Progresso™ chicken broth (from 32-ounce carton); 8 pork boneless center-cut loin chops (about 4 ounces each); 3 tablespoons orange marmalade; 1 teaspoon lemon juice

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Orange-Glazed Pork Chops with Herb Stuffing

Prep 20 min
Total 2 hr 20 min
Servings 8

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Tender pork chops coated with orange marmalade rest on top of homemade savory stuffing in a 20-minute delight!

By Betty Crocker Kitchens

Updated Mar 13, 2010

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Ingredients

1 loaf (1 pound) sliced bakery white bread
1/2 cup butter or margarine
3 medium stalks celery, diced (1 1/4 cups)
3/4 cup finely chopped onion
2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-ounce carton)
8 pork boneless center-cut loin chops (about 4 ounces each)
3 tablespoons orange marmalade
1 teaspoon lemon juice

Make With

Progresso Broth

Steps

1

Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.
2

Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
3

Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.

Tips from the Betty Crocker Kitchens

tip 1
The stuffing will be dry when you put it in the baking dish, but the juices from the pork add lots of moisture. If you wish to bake the stuffing separately, use a 14-ounce can of broth instead of 1 cup.
tip 2
Cut the prep time in this recipe by using purchased stuffing. Melt 1/2 cup butter or margarine, and heat 1 cup chicken broth. In a large bowl, toss butter and broth with 8 cups herb-seasoned bread stuffing cubes (from 14-ounce package). Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Continue with step 3.
tip 3
To make the bread crumbs a day ahead, place bread slices in a single layer on wire rack and let dry at room temperature.

Nutrition

450 Calories, 22g Total Fat, 28g Protein, 35g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 200

Total Fat: 22g

Saturated Fat: 10g

Cholesterol: 95mg

Sodium: 710mg

Total Carbohydrate: 35g

Dietary Fiber: 2g

Protein: 28g

% Daily Value*:

Iron: 14%; 14%

Exchanges:

2 Starch; 1 Vegetable; 3 Lean Meat; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Weekly Whisks