Stuffed Pork Chops

Name: Stuffed Pork Chops
Ingredients: 1 teaspoon oleo melted; 1 thin slice bread, crumbled; 1 teaspoon applesauce (optional); Pinch salt; ¥3 Of small apple chopped into thin, small pieces; ¥3 stalk celery, chopped; Few tablespoons water to moisten

From Quaker recipes, 1954

A stuffed chop with a salad will make a meal.

Presented as published in 1954. 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

114Calories

3 gProtein

23 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories114 kcal

Protein3.1 g

Carbohydrates23 g

Fiber1.5 g

Sugars8 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium156 mg

Potassium128 mg

Calcium73 mg

Iron1.1 mg

Magnesium12 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A1.2 mcg

Vitamin E0 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate0 mcg

Choline2 mg

Caffeine0 mg

Water93 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 42. The excerpt below is the record exactly as published.

STUFFED PORK CHOPS Use chops about % inch thick, sliced through to make pockets for stuffing. For each chop use: 1 teaspoon oleo melted 1 thin slice bread, crumbled 1 teaspoon applesauce into oleo (optional) Pinch salt ¥3 Of small apple chopped into Few tablespoons water to thin, small pieces moisten ¥3 stalk celery, chopped

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