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Vegetable-Stuffed Pork Chops
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Yield: Makes 6 servings
Ingredients:
1
chicken (4 to 5 pounds) cut into pieces, skin removed
1/4
teaspoon salt
1/4
teaspoon black pepper
1
cup low-fat buttermilk
Preparation:
1.
Sprinkle chicken with salt and pepper. Place chicken in large resealable food storage bag. Add buttermilk; seal bag. Marinate in refrigerator at least 1 hour.
2.
Preheat oven to 350°F. Lightly spray 13X9-inch baking dish with nonstick cooking spray.
3.
Remove chicken from bag; discard buttermilk. Arrange chicken in single layer in prepared dish. Cover dish with foil. Bake 35 to 45 minutes. Remove foil; bake 20 minutes more or until chicken is cooked through and juices run clear.
Tip
Removing skin from chicken reduces the fat. The meat remains tender and juicy even without the skin because it is cooked covered.
Nutritional Information:
| Serving Size: 1/6 of total recipe | |
| Sodium | 188 mg |
| Protein | 32 g |
| Fiber | <1 g |
| Carbohydrate | 18 g |
| Cholesterol | 86 mg |
| Saturated Fat | 3 g |
| Total Fat | 12 g |
| Calories from Fat | 35 % |
| Calories | 317 |
Dietary Exchange:
| Fat | 1/2 |
| Meat | 4 |
This recipe appears in:
Chicken
