Young chefs can help put this simple recipe
together with adult supervision. For a variation, use garlic
powder instead of ground ginger. Serve with buttered broccoli
and sugar snap peas along with spice cake for dessert.
Ginger Pork and Stuffing
- 3 tablespoons butter or margarine - divided
4 boneless pork top loin chops, 1/2 inch thick
Ground pepper to taste
1/2 teaspoon ground ginger
1 2/3 cups water
1 package (6 ounces) STOVE TOP® Stuffing Mix for Pork
- 2 tablespoons orange marmalade or apricot
- In large nonstick skillet, melt 1 tablespoon
butter over medium-high heat. Sprinkle chops lightly with pepper;
add to skillet. Cook about 5 minutes or until chops are slightly
pink in center, turning once. Remove chops from skillet.
- Stir remaining 2 tablespoons butter and
ginger into skillet; add water. Bring to boiling. Stir in stuffing
mix just to moisten. Top with chops. Spoon orange marmalade or
apricot preserves over chops. Cover and cook over low heat for
3 to 4 minutes or until heated through.
Nutrition Facts: Calories 250 calories
Protein 14 grams Fat 15 grams Sodium 350 milligrams Cholesterol
55 milligrams Saturated Fat 7 grams Carbohydrates 15 grams Fiber
Recipe and photograph provided courtesy
of Pork: The Other White Meat.