Monday, March 2, 2009

Stuffed Porkchops with Celery Sauce

6 6oz boneless porkchops
stuffing (prepared without butter)

1 can cream of celery soup
1/2 can milk

Preheat oven to 350. Cut any fat off chops. Put 1/2 C. water in 9x13 pan. Cook chops in pan for 45 minutes, uncovered. Remove chops then cut slit in each chop and stuff with 1/4 C. stuffing each. Drain excess water then put chops back in pan and cover each chop with 1/8 C. sauce. Sprinkle pepper and paprika over chops. Cook an additional 1/2 hr, covered. Makes 6 servings.

***About 389 calories per serving.

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