Use this stuffing recipe to give a Mediterranean flair to roasted meats and poultry.
1 teaspoon butter
1/4 cup pine nuts
1 clove garlic, minced
1 medium red pepper, seeded and finely chopped
1/2 teaspoon grated lemon peel
1 1/2 tablespoons green onion, minced
1 1/2 tablespoons parlsey, minced
1/8 teaspoon oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
- Sauté nuts, garlic and red pepper in butter until nuts are golden. Remove from heat, stir in remaining ingredients.
Makes enough stuffing for 6 to 8 pork chops or 4 double-pocket chops.
Recipe provided courtesy of National Pork Board.