September 26, 2012 - Pork Chops and Stuffing Skillet Casserole

This is a wonderful recipe! We first discovered it when I was diagnosed with insulin resistance. My mom bought me this diabetic book. While most of the recipes were still too high for me, this one is awesome! I have learned though that the cooking time at the bottom is way off. I takes us normally around 45 minutes to get the pork to cook all the way through. So, just keep an eye on it and check every 15 minutes or so. I know it says skillet. You are supposed to use an ovenproof skillet to bake the stuff in but since we don't have one we use an 8X8 glass pan. I altered the recipe to how we normally do it. We had a banana and grapes along with it. A very satisfying and filling meal. 

Ingredients:

4 thin pork chops

1/4 teaspoon thyme ( for the seasoning, we always thought these two things left the meat bland, so we use steak seasoning instead to give it more of a kick.) 

1/4 teaspoon paprika

4 or 5 sausage links - cut up into pieces

1 cup of green or red bell peppers - diced 

2 cups of corn bread stuffing mix

1 1/4 cups of water ( be sure to measure this, or it will be soggy, as I discovered tonight....) 

1. Preheat the overn to 350 F. Sprinkle one side of pork chops with your seasoning of choice. Spray large skillet with nonstick spray. Heat over medium-high heat. Add chops and cook for 2 minutes on each side. 

2. Brown sausage in a pan or in the microwave. 

3. Spray a 8X8 pan and then mix together the sausage, peppers, stuffing, and water within the pan. Lay the pork chops on top of the mixture. Cook for 15 minutes or until done. ( We have done this a lot and it always takes like 45 minutes. Maybe we are doing something wrong...?) 

Nutrition: 1 pork chop and 1 cup of stuffing mixture

Calories 305, Total Fat 14 g, Cholesterol 92 mg, Sodium 499 mg, Carbs 13 g, Fiber 3g, Protein 29g. 

We took these with an old camera since we lost the charger for the one we normally use. Sorry if the pictures aren't great. 

HAPPY EATING!!!