Apple Pork Chops and Stuffing
Baked apple pork chops with herb bread stuffing and low-sodium broth. A kidney-friendly dinner recipe with nutrition per serving for CKD meal planning.
Ingredients
serves 1
- 1 boneless pork chop (3 oz)
- 1/2 apple, thinly sliced
- 1/4 cup low-sodium chicken broth
- 1/2 cup cubed whole wheat bread
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon olive oil
- Pinch of black pepper
serves 2
- 2 boneless pork chops (3 oz each)
- 1 apple, thinly sliced
- 1/2 cup low-sodium chicken broth
- 1 cup cubed whole wheat bread
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon olive oil
- Pinch of black pepper
serves 3
- 3 boneless pork chops (3 oz each)
- 1 and 1/2 apples, thinly sliced
- 3/4 cup low-sodium chicken broth
- 1 and 1/2 cups cubed whole wheat bread
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 1 and 1/2 teaspoons olive oil
- Pinch of black pepper
Method
- Preheat the oven to 350°F (175°C).
- Heat olive oil in a pan over medium heat.
- Add pork chop and cook until browned on both sides.
- Remove the pork chop and add sliced apples to the pan.
- Cook for 2 minutes.
- In a bowl, mix bread cubes with thyme, rosemary, and black pepper.
- Add cooked apples and chicken broth, stir to combine.
- Place the pork chop in a baking dish.
- Top with the apple and bread mixture.
- Bake in the oven for 20 minutes or until the pork chop is cooked through.
Nutrition Facts
per serving
Calories
310
Carbohydrates
20
g
Sugar
5
g
Protein
25
g
Fat
15
g
Salt
0.38
g
Potassium
350
mg
Phosphorus
200
mg
Low
Moderate
High
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