Stuffed Pork Chops

Name: Stuffed Pork Chops
Ingredients: 6 thick pork chops; 4 cups bread cubed; 1% cups water; % cup melted butter; 1 small onion (chopped fine); % teaspoon sage; 1 cup Worcestershire sauce; % teaspoon salt; % teaspoon pepper; % teaspoon all-purpose seasoning (poultry seasoning)

From Shallowford cookery, 1951

Presented as published in 1951. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2952Calories

70 gProtein

414 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories2952 kcal

Protein70 g

Carbohydrates414 g

Fiber19 g

Sugars70 g

Total Fat113 g

Saturated Fat60 g

Monounsaturated Fat30 g

Polyunsaturated Fat17 g

Omega-31.8 g

Cholesterol231 mg

Sodium7974 mg

Potassium3138 mg

Calcium1851 mg

Iron38 mg

Magnesium248 mg

Phosphorus1025 mg

Zinc7.1 mg

Copper1.5 mg

Manganese4.8 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A750 mcg

Vitamin E2.8 mg

Vitamin K19 mcg

Vitamin B60.8 mg

Vitamin B120.2 mcg

Thiamin (B1)3.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)36 mg

Folate53 mcg

Choline37 mg

Caffeine0 mg

Water958 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 20. The excerpt below is the record exactly as published.

Stuffed Pork Chops 6 thick pork chops % teaspoon sage 4 cups bread cubed 1% cups water % cup melted butter % cup catsup 1 small onion (chopped fine) 1 cup Worcestershire % teaspoon salt sauce % teaspoon pepper % teaspoon all-purpose seasoning (poultry seasoning)

Cook this with the app: pantry check, scaling, and the assistant.