Adapted from 'Cooking for the Rushed' cookbook. If you want extra sauce for mashed potatoes, I recommend you double the sauce ingredients. I find the pork chops from Costco abit thicker and needs about 5-10 min more cooking time. For a different variation you can add sliced mushrooms &/or dried onion flakes.
- 6 pork chops, medium thickness boneless & trimmed (1 3/4 lbs)
- 1 (6 ounce) package Stove Top stuffing mix
- 1 tablespoon brown sugar
Gravy (double if you want extra for potatoes)
- 1 (10 ounce) can cream of mushroom soup
- 0.5 (10 ounce) can sliced mushrooms, drained (optional)
- 1⁄3 cup water (or milk)
- 2 -2 1⁄2 tablespoons Worcestershire sauce
- 1 teaspoon dried onion flakes (optional)
- Preheat oven to broil.
- Place chops (I tenderize mine abit) in a large rectangular pan and broil at close range about 1 minute per side. Remove chops from oven, drain excess grease from pan.
- Reset oven to 350°F.
- In a medium pot, prepare stuffing according to package directions, along with the brown sugar.
- Return chops to pan and mound stuffing on top of each pork chop.
- For the sauce, in the same pot used to prepare stuffing, combine in this order with no heat; soup, gradually stir in water (or milk) and Worcestershire sauce. Stir until blended. Spoon equally over stuffed chops.
- Bake for 25 minutes until chops are cooked and no longer pink (30-35 minutes for thicker chops).
This was great comfort food. It was simple and delish with mashed potatoes and green beans. Thanks for sharing. Made for What's on the Menu tag.
This is a keeper. I doubled the sauce ingredients as suggested. I ran out of time and didn't get to make mashed potatoes & I was out of instant so I served it over rice instead.