Stuffed Pork Chops

TiaGem's Note:

Comfort food! When I was an exhausted single Mom working 50 hours a week and driving 3 hours a day, my best friend Love watched the kids and would often have this dish waiting for me when I came home. God Bless good friends-they always make you feel loved when you go through your roughest times in life! Now I have the LUXURY of staying at home with my babies and my husband loves it when I make this! Life is always changing!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 4 pork chops (1 in. thick)
• 1 tablespoon olive oil or 1 tablespoon canola oil
• 3 cups stale bread , cut in 1/2 inch cubes
• ¼ cup butter or ¼ cup margarine , melted
• ¼ cup chicken broth
• ¼ cup finely diced celery
• ¼ cup finely diced onion
• 1 teaspoon poultry seasoning
• 1 (10 ¾ ounce) cancondensed cream of mushroom soup or 1 (10 ¾ ounce) can condensed cream of celery soup
• 1⁄3; cup water

Directions:

1. Preheat oven to 350 degrees Farenheit.
2. Heat the oil in a large skillet and brown the pork chops.
3. Toss the bread cubes, onions, celery and seasoning together and drizzle the butter and broth over all, toss again to distribute evenly.
4. Mound the stuffing over the pork chops.
5. (you could also cut a slit in the side of each chop and stuff them, piling any extra stuffing on top of them) Whisk the soup and water together until smooth and pour it over the chops.
6. Cover with aluminum foil and bake for 30 minutes.
7. Uncover pan and bake 10-15 minutes more or until the juices run clear and meat thermometer reads 160-170 F.

Reviews

[Chef Jean Louise]

I have made this recipe several times now, and it's always perfect! My only modifications are browning the onions and celery in the butter before tossing the stuffing together and using Cream Soup Substitute thinned with chicken broth in lieu of the condensed soup and water mixture. It can be prepared ahead of time and refrigerated overnight; just add 15 minutes of extra covered cooking time if you're putting it in the oven straight out of the fridge. Last night, I served it with Dressed Baked Beets, and the flavors worked very well together.

[Jessica Leigh]

I used Stove Top Stuffing for pork instead of the bread cubes. I also substituted milk for water, and it made the sauce turn out thicker and more like gravy. It turned out fantastic! We will definitely be using this recipe again!

[Momma of 4 #795827]

These were absolutly hands down awesome. I'm not a stuffing person and neither are my children but mu husband like stuffing so figured lets try it. I took another cooks advice and I did fat free half n half instead of water with the soup and added some sauteed mushrooms. Will def be cooking again!