Baked Pork Chops and Stuffing
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
directions
- Preheat oven to 350.
- Grease the bottom of a non-stick pan with a small piece of pork fat from one of the chops.
- Brown chops on both sides over medium heat.
- Place in a single layer in a shallow 2 or 2 1/2 quart casserole. (I use an 8x8 inch square pan.).
- Mix together bread cubes, onion, butter, 2T. water and poultry seasoning. Spread over the pork chops.
- In a bowl, mix the soup and 1/3 cup of water together & pour over the chops and stuffing.
- Bake, uncovered, 1 hour or until the chops are tender.
- *You can also use Cream of celery or Golden Mushroom soup instead of Cream of Mushroom soup.
- *This recipe can also be prepared up to one day ahead and then refrigerate until ready to bake.
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Reviews
-
Good meal and easy to make. My DW really liked this. The only changes that I made was to season the pork chops with salt, pepper, and garlic powder before browning them and I added a 6.5oz can of mushroom ends and pieces because we like them. I baked them for exactly 1hr. and the texture was good and the taste wonderful. Thanks for the recipe Shelly. GemBob
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Tweaks
RECIPE SUBMITTED BY
Hey there!
I am married to my wonderful husband of almost 7 years and we have 2 boys. I am very happy that I get to do what I have always wanted to do--be a stay at home mom. It's very hard at times, but there's nothing else that I would rather do. In 2006 we went to live in Japan for 13 months. It was one of the best experiences of my life. I cannot wait to get back over there for a visit.
I am addicted to Recipezaar. I get all of my recipes from this site. I love to bake, but I married a health nut, so I don't do that much anymore. We try to eat as organically as possible. Eating fresh food without all the bad preservatives and junk really does make us feel so much better. I do not cook with canned soups or any kind of artificial sweetner--including Splenda.