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Definately a keeper!!!! This recipe is so good and such a hit! Followed the instructions and will make this again. Thank you for posting!! Made for Spring PAC 2013.
Super simple to make who doesn't love stuffed pork chops. :) I used a thick, bone-in chop because I think they have more flavor and are more tender. I also coated the chop in some seasoned bread crumbs before baking. My pork chop was tender and flavorful and went well with mashed potatoes, broccoli in cheese sauce and pull apart garlic bread. Made for PAC Spring 2013.
We really enjoyed these pork chops. They were quick and easy to make. Thanks for posting this recipe.
I had some boneless pork chops and wanted to do something different with them,and needed to use ingredients that were on hand.A search was done and this recipe seemed to fit the bill.A few changes were made that I don't think affected the out come of the finished recipe,they are as follows.First I chopped up about 1/8th.cup each of onions and celery and saute'ed them in a couple tablespoons of margarine. I added 1 cup of water to the cooked onion/celery mixture,and brought that to a boil.Then 3 ounces of dry Pepperidge Farms Cornbread Stuffing was added along with about 1 1/2 teaspoons of sage.After the stuffing was covered it was removed from heat and left to sit for about 10 minutes. Tasted, then the seasoning were adjusted. After stuffing the chops,they were seasoned on both sides with seasoned salt and black pepper.Then they were placed in a pre-heated lightly oiled cast iron skillet, and baked at 375 degrees for the stated 35 minutes. We both really enjoyed the taste very much.But the chops themselves seemed to be a tad on the dry side, so the next time these are made baking time will be cut back to 30 minutes.Thanks for posting and, " Keep Smiling :) "
Very tasty and EASY. Thanks for the idea! After 30 mins at 350 they were perfect. Also made a gravy from the pork fat I cut off the chops, which I also recommend! Gravy master and flour!
Quick, easy home cooking at its best. Made these for supper and they were a hit, plus I am pressed with time with classes so this recipe was great!