Prep 5 mins
Cook 1 hr
Don't remember where I got this one. We like the casserole with the chicken in it so much that this just fits on busy nights of homework and rushing around!
- 1 (6 ounce) package herb stuffing mix
- 1 (10 3/4 ounce) can cream of mushroom soup
- 8 pork chops
- 3⁄4 cup milk
- Prepare stuffing mix according to directions.
- Place in 9x13-inch pan.
- Brown pork chops and place on top of stuffing.
- Mix soup with milk and pour over chops and stuffing.
- Bake at 350°F, covered, for 1 hour.
We loved this...with a few additions. As is, I think this recipe would be a bit bland. I sauteed onions and celery until soft and added this to the stuffing mix. I also seasoned the pork chops with salt/pepper and garlic powder before browning. I would've added mushrooms to the stuffing too, but I was out. Baking for 45 minutes was just enough w/o drying the chops. Yum!
This was SO GOOD ! I don't make many recipes with canned soup, but this one sounded so interesting. I had only 2 hrs. to make a meal, so had it all together quickly. I did saute some celery, onions, and chopped waterchestnuts, and added that to some cornbread dressing mix that I had on hand.
I will definitely make this again. I wasn't sure if my family would like a meal like this.....but it sure did disappear in a hurry when I served it.
Thanks for a great recipe that is forgiving if the ingredients on hand have to be substituted. (I really did like the cornbread dressing with the pork, so may use that in the future.)
What a great weeknight recipe for when you want comfort food/home cooking. Went over very well with all, and the chops were definitely moist and tender. And I did it with four chops instead of eight, as there's only three of us home these days. I used the entire box of stuffing, but used about 2/3's a can of soup and about 1/2 a cup of milk. For a yummy variation, try throwing a slice of swiss on top of each of the chops. It mixes in nicely with the sauce as it melts.