Prep 20 mins
Cook 1 hr 30 mins
Delicious pork chops and stuffing,with yummy gravy. I got this recipe from Home Cooking Magazine years ago from Janice Goff. Everyone who makes this loves them,tasty and tender,too.
- 4 -6 pork chops
- 1 box stove top pork stuffing mix
- 1 can cream of mushroom soup
- 3⁄4 cup water, mixed with
- pork dripping
- 1⁄4 cup melted butter
- Brown chops.
- Remove and add water to the frying pan.
- Place chops in a single layer in a baking dish.
- In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
- Then add contents of crumb packet.
- Mix well.
- For as many chops,make a ball of stuffing and place on top of each chop.
- Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
- Bake uncovered, 1 to 1 1/2 hours at 350 degrees.
Simply the best. I made it with no problems. Only suggestion is use no salt butter because stuffing mix has plenty of salt. Other than that this was a 5 star dish. Served it with mixed vegetables and it was a party we all enjoyed. Highly recommend this dish. You can prepare the night before and bake the next day. Even tastier!
This makes a nice homestyle meal that is pretty simple to make, with nice tender chops. The stovetop stuffing comes all in one package now, (as opposed to several packets), so I just mixed all that together, and instead of making balls, I spooned the mixture lightly over the chops in the casserole dish. I baked mine for one hour as my chops were thinner. I did notice the stuffing was heavily browned so if someone is using thicker chops and going the full 1 1/2 hours, they might want to cover their dish for the first 30 minutes or so. This was well received by my family and goes great with a side of sauteed apples (I also served another vegetable). Thanks so much for posting, and congrats on winning the football pool!
This was a comfort food go-to recipe for my mom when I was growing up. It's been a while since I've had it, and decide to give it a go tonight. It wasn't bad and I'll probably make it again, but it could use some improvements. For starters, instead of topping the pork chops with the stuffing, next time I plan on making it separately. It doesn't really add anything to the dish by baking the stuffing on the chops. Also, I plan on keeping a better eye on the cooking time. My chops turned out a little dry. It should be noted that I took the advice of some of the other reviewers and made many changes. I used boneless sirloin chops and seasoned them with kosher sea salt, pepper, garlic powder and pork seasoning. For the stuffing, I used chicken bullion instead of water. As far as taste goes, I didn't notice any difference and will try beef bullion next time or just plain water. The biggest change, I'm glad to have made, was using white cooking wine instead of water for the sauce. I doubled the recipe for this, added a can of mushroom stems and pieces and it turned out great. I poured the gravy around the meat, but not on top -- I don't like mushy stuffing. I baked the dish for 30 minutes uncovered and another 40 or so covered. I think this was too long for boneless sirloin chops and explains the dryness. Next time, I will definitely take the advice of another reviewer and check the meat's temperature after an hour (or earlier depending on the cut). Served it all up with some ranch-style rolls and corn.