47 Reviews

Great recipe!! I always saute my onions/celery with nice swim in butter before they meet the bread cubes coated in lots of poultry seasoning. I made 2 changes, (1) cream of chix soup (instead b/c I had it on hand) and (2) I only used it over the pork chops not the stuffing b/c I love stuffing as is! Thank you for a fab dab recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
The lil Hound April 01, 2008

WOW! This was fantastic! My family aren't really pork eaters, but I had been to the butcher and bought some chops 1" thick...what to do. Well, my family went crazy for these, even my youngest, pickest LOVED this. My husband even commented on the beauty of the dish. I used cream of celery (it was handy) soup and I deglazed the pan with some white wine as mentioned by another reviewer. We had mashed potatoes, green beans and crescent rolls - perfect Sunday (or anyday) dinner!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Emmbee March 02, 2008

This was very good comfort food. I did make it with bread cubes from some stale bread I needed to use up. I toasted the cubes for 15 minutes in the preheated oven, then added the aromatics. Because it wasn't a boxed mix, I added a tsp of salt, but it probably could have used a little more, especially since I used unsalted chicken stock. I did this in my dutch oven by sauteeing the onion and celery, then removed to a bowl with the bread crumbs. I seared the pork chops in the dutch oven, then put the stuffing on top and poured the gravy over top. Cooked at 325 for an hour covered, then browned it at 400 for 15 minutes. As a bonus, my house smells delicious!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Gatorbek February 12, 2008

Tiagem, this is one of the 5 best recipes I've ever tried from Recipezaar, an incredible dish all the way around. Great home-cooked flavor (tender and moist!) and presentation that is second to none. This would be a SUPER dish to feed to dinner guests. I made a few modifications, first making unseasoned croutons from my bread cubes (400-degrees F. in the oven for 15 minutes on a half-sheet pan, no oil) and using quite a bit more onion and chicken stock in my dressing/stuffing (double). I DID stuff my pork rib chops as I had them cut 1 1/2" thick (the butcher gave me a funny look) and I just used the extra dressing on top. Just before pouring the soup mix (cut slightly with chicken stock) over the chops, I sprinkled on some extra salt and pepper, based on comments by other raters. NOW, for those who try this recipe, if you think that you got your dressing too mushy with chicken stock, don't worry about it in the slightest! The dressing I stuffed inside had juice running out and when the chops were done, it was perfect, moist but not mushy! I did bake longer at a lower temperature (325-degrees F., covered, for an hour, and then 20 minutes uncovered at 400-degrees. Again, perfect! The "sauce" begins to "clarify" when they're done so this makes it easy to judge that particular factor. I used Paul Prudhomme's "Poultry Magic" (wonderful spice!) for my poultry seasoning and the seasoning was just right. My wife and I (who never ever agree on anything) both loved this dish so it has gone into my permanent cookbook. I served the chops along with buttered corn-on-the-cob and wilted cucumbers (in vinegar water). Thank you so much for posting an outstanding recipe, Tiagem. pat, the old bone man.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Bone Man May 07, 2007

I liked this, but I felt it needed more spices, so I added salt and pepper to the soup since I was using a low fat mushroom soup and also put a little seasoned salt on the pork chops as I browned them. I used Whole Wheat Bread for the stuffing, because no white bread in the house. The pork chops were tender and the soup kept them moist. Very simple to put together for a week night meal. I served with Peas & Carrots and baked yams. Thanks for sharing your recipe.

0 people found this helpful. Was it helpful to you? [Yes] [No]
keen5 January 23, 2007

I had already brined my chops using Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast. Then I saw your recipe and just had to try it using the brined chops. They where absolutely THE BEST EVER!! I sauteed the vegetables as someone suggested and also added some garlic. Then I used a Pkg. of stove top prepared as suggested along with the veggies for the stuffing. I also deglazed the skillet with 1/2 c white wine, 1/2 c water and a shot of Brandy. I stirred in 1 can of cream of celery soup and poured that over the top. it made the most wonderful gravy. Other than putting chops on the grill or breading them I will never use another recipe beside this one when we want smothered pork chops that melt in your mouth.!!! Thanks for sharing. Ingrid

0 people found this helpful. Was it helpful to you? [Yes] [No]
Koechin (Chef) January 10, 2007

What a great recipe!! Pork is generally dry so, the soup mixture makes it more moist. My entire family loved it - we'll definitely be using this recipe again. Thank you!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Cindy Gregs November 18, 2006

really good my hubby and friend loved it!!!!!!!!!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
msnikki8701 June 12, 2006

Very good! I used Pepperidge farm stuffing and left out the celery since I didn't have any. Also added a touch of garlic powder and some shredded parmesan to the stuffing. Will definitely make again; thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Zewbiedoo April 03, 2006
Stuffed Pork Chops