(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass


Serves 8

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 pepper

Cooking Directions
Saute nuts, garlic and red pepper in butter until nuts are golden. Remove from heat, stir in remaining ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving.

Serving Suggestions
Use this stuffing recipe to give a Mediterranean flair to pork. For cooking times check stuffed chop recipes like Apple-Stuffed Pork Chops for guidelines. Or try in stuffed recipes like Applesauce-Stuffed Tenderloin.

Nutrition Facts
Calories 34 calories; Protein 1 grams; Fat 3 grams; Sodium 42 milligrams; Cholesterol 1 milligrams; Saturated Fat 1 grams; Carbohydrates 2 grams; Fiber 1 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.