Some cooking nights are better than others. Last night’s turkey meatloaf bombed, so you won’t see it on this blog. How were tonight’s stuffed pork chops? Pretty darn good.

I know a dish is successful when my husband starts humming as he eats. It’s a family joke. He does this kind of sing-song hum, and he was singing to my pork chops.

The first time I saw a recipe for stuffed chicken breasts, I just knew I was going to make a mess of the dish. I was worried for no reason. The process is as simple as cutting a long slit in the meat, and packing goodies inside. Try it just once, and you’ll be hooked. Stuffing ideas are endless, and the results are impressive.

Happy cooking!

Savory Pork Chops Stuffed with Kale and Mushrooms

Savory Pork Chops Stuffed with Kale and Mushrooms

Serves 4

Raw Stuff Pork Chops

16 ounces pork chops
2 cups kale, chopped
1 cup mushroom , chopped
1 clove garlic, minced
4 tablespoons sage, minced
4 tablespoons Parmesan cheese , shredded
2 tablespoons spicy mustard
1 tablespoon water
½ cup Panko bread crumbs

1. Preheat oven to 350.
2. Combine kale, mushroom, garlic, sage and Parmesan cheese in a bowl.
3. Combine mustard with water in a dish. Add Panko to another dish.
4. Cut a large slit in each pork chop to 1/4″ each side.
5. Stuff with 1/4 mushroom mixture. Press firmly into each pork chop, then press down to flatten mixture inside chop.
6. Brush each chop with mustard mixture and press into Panko crumbs.
7. Spray cookie sheet with cooking spray and place pork chops on cookie sheet. Bake for 20 – 30 minutes until a small slice in pork chop shows that the chop is no longer pink. Don’t over cook, or you will have dry chops.

What’s good for me in this dish?

Pork trimmed of visible fat can be considered a lean meat. Specifically boneless pork chops, or tenderloin. Pork is a good source of Vitamin C, Niacin, Phosphorus and Zinc, and a very good source of Protein, Vitamin B12, Iron and Selenium. Pork is higher in cholesterol.

Kale is very high in vitamins K, A, C, manganese and fiber. Vitamin A promotes vision and lung health. Vitamin C reduces the severity of inflammatory conditions such as asthma, osteoarthritis, and rheumatoid arthritis. Kale’s sulfur-containing phytonutrients can help prevent some cancers.

Amount Per Serving
Calories: 208
Total Fat: 5.43g
Cholesterol: 78mg
Sodium: 194mg
Total Carbs: 8.92g
Dietary Fiber: 1.95g
Sugars: 0.67g
Protein: 29.64g

Weight Watchers Points 4

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

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