Prep: 40 min. Cook: 20 min.
1/2 teaspoon olive oil
1 celery rib, chopped
1/4 cup chopped onion
4 slices white bread, cubed
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon rubbed sage
1/8 teaspoon white pepper
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/3 cup reduced-sodium chicken broth
4 pork rib chops (7 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet, heat oil over medium-high heat. Add celery and onion; cook and stir until tender, 4-5 minutes. Remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside.
Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Fill chops with bread mixture; secure with toothpicks if necessary.
Preheat air-fryer to 325°. Sprinkle chops with salt and pepper. Arrange in single layer on greased tray in air-fryer basket. Cook 10 minutes. Turn and cook until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 6-8 minutes longer. Let stand 5 minutes; discard toothpicks before serving.
1 pork chop: 274 calories, 10g fat (4g saturated fat), 63mg cholesterol, 457mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
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