Average Rating: 0TOTAL TIME: Prep: 40 min. Cook: 20 min.
YIELD: 4 servings.Ingredients
- 1/2 teaspoon olive oil
- 1 celery rib, chopped
- 1/4 cup chopped onion
- 4 slices white bread, cubed
- 2 tablespoons minced fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon rubbed sage
- 1/8 teaspoon white pepper
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried thyme
- 1/3 cup reduced-sodium chicken broth
PORK CHOPS:- 4 pork rib chops (7 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 1. In a large skillet, heat oil over medium-high heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside.
- 2. Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Fill chops with bread mixture; secure with toothpicks if necessary.
- 3. Preheat air-fryer to 325°. Sprinkle chops with salt and pepper. Arrange in single layer on greased tray in air-fryer basket. Cook 10 minutes. Turn and cook until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 6-8 minutes longer. Let stand 5 minutes; discard toothpicks before serving.
Nutrition Facts
1 pork chop: 274 calories, 10g fat (4g saturated fat), 63mg cholesterol, 457mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 28g protein.
Diabetic Exchanges: 4 lean meat, 1 starch.
