Prep 15 mins
Cook 45 mins
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.
- 2 pork chops
- 2 cups breadcrumbs (I use 1 cup cornbread and 1 cup white bread)
- 1 tablespoon finely chopped onion
- salt and pepper
- 1 teaspoon parsley flakes
- 1 tablespoon finely chopped celery
- 1⁄4 cup milk
- 1⁄4 cup water
- 1 teaspoon chicken bouillon granule
- 1 egg, beaten
- 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.
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.
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.
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.