Not Really Stuffed-Stuffed Pork Chops

"ATTENTION: Several reviewers have had to add additional water to make this recipe work. I decided not to change the recipe itself, because I was afraid that it would confuse others who may be reading the reviews. Please take the time to read the reviews to see comments on additional liquids....thanks!!! This is a recipe that I got out of the cookbook Aunt Paula sent to me in the cookbook swap. I made a few minor changes to make the recipe work for me and DH. I did change the name from Mom's Stuffed Pork Chops to the name I chose because they are really not stuffed, but you have the same effect. Hope you enjoy this recipe as much as we did."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Brown chops quickly.
  • Place chops in bottom of casserole dish.
  • Pour water and chicken granules in pan that chops were browned in and stir.
  • Mix remaining ingredients in bowl.
  • Pour water mixture in bowl and mix well.
  • Mound stuffing on top of chops.
  • Cover and bake@ 350 45 minutes.

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Reviews

  1. This was really good but I did change it up some. I doubled the recipe for my family. I used celery salt instead of celery. I also used vegetable broth instead of water. I forgot to add the egg but we didn't miss it. I cooked my chops for an hour on the grill in the broth and then I cooked another 45 minutes with the stuffing on top. We all liked this.
     
  2. Quick and easy, and very tasty together with the homemade stuffing. I added some lime juice to the stuffing to give it a little bit of an extra bite and freshness.
     
  3. My hubby and I really enjoyed this easy to make dish! I didn't use the boullion granules - I didn't want it too salty with the stuffing mix I used instead of the breadcrumbs.
     
  4. Turned out FAB & not at all fiddly the way cutting & stuffing can be. Used chicken base & 1 1/2 cups Chateau St. Michelle Chardonnay to deglaze the browning pan therefore left out the milk. Also added about a tablespoon of "organic" poultry seasoning (hey, it's what they had at Costco) & a bit of crumbled sage. Baked tightly covered in foil @ 400 degrees (had sweet potatoes roasting at the same time) for 30 minutes. Tender & satisfying - those really lean loin chops can be dry at times - not like this! Served with roasted sweet potatoes, sour cream & sauteed apples finished with some Demerara sugar & Calvados. Mmmmm, delicious quick dinner for one of our first chilly nights! Thank you Jellyqueen for a great dinner suggestion I will remember to use again! (BTW isn't the 1/2 cornbread & 1/2 herbed bread combo simply the best?)
     
  5. This is a great recipe. The pork chops were very moist. I did add garlic to the onions and cooked them a little bit. Since I didnt have any celery, I used the celery salt. Next time Im going to use stuffing instead of the breadcrumbs.
     
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Tweaks

  1. This was really good but I did change it up some. I doubled the recipe for my family. I used celery salt instead of celery. I also used vegetable broth instead of water. I forgot to add the egg but we didn't miss it. I cooked my chops for an hour on the grill in the broth and then I cooked another 45 minutes with the stuffing on top. We all liked this.
     

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