Recipe by Kelly M.
This is my recipe for basic stuffed pork chops dressed up with a mushroom-wine sauce. (NOT using cream of 'shroom soup!) You can either use thick chops for stuffing, or my way, using basic chops just placed on top of the stuffing. Delicious and easy! (See additional notes at the bottom of the recipe)
Top Review by WiGal
DH wants me to definitely make this again and says it tastes like "more" meaning--let's have more of it. The chops, dressing, and sauce are excellent. I love that it does not have a canned soup in it. I used celery instead of green pepper only b/c I did not have any green pepper. I baked the chops longer than suggested, just b/c I was timing it with a baked potato. Next time I will double the sauce so it can go over a baked potato. I used 2 teaspoons of sherry and 2 teaspoons of flour as a previous reviewer suggested. Thanks Kelly M. for a fabulous recipe:) Made for All New Zaar Cookbooks tag.
- 2 pork chops, bone-in
- oil, for browning
FOR THE STUFFING
- 2 cups fresh bread, cubed
- 1 tablespoon butter
- 1⁄4 cup chopped onion
- 1⁄4 cup green pepper, diced
- 1⁄4 cup chicken broth
- 2 tablespoons chopped parsley
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon poultry seasoning
FOR THE SAUCE
- 1 tablespoon butter
- 1 cup sliced fresh mushrooms
- 2 tablespoons dry sherry or 2 tablespoons white wine
- 2 tablespoons flour
- 1 cup chicken broth
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Melt butter in medium skillet and add onion and green pepper, and saute over medium-high heat until tender, about 5 minutes.
- Place bread cubes in medium bowl, add onion and green peppers, and remaining stuffing ingredients and mix well.
- The stuffing should be fairly moist. Add more broth if needed or if using hard bread cubes.
- In same skillet, heat olive oil over medium-high heat and quickly brown chops, about one minute each side.
- Spray a casserole dish large enough to hold the chops with cooking spray.
- Spoon stuffing into 2 mounds in dish, place browned chops on top, and cover.
- Bake for about 45 minutes, until done.
- About 10 minutes before chops are done, using the same skillet, melt butter over medium heat.
- Add sliced mushrooms and saute for about 2 minutes, until they begin to soften.
- Add wine and cook until its almost all evaporated.
- Stir in flour well.
- Dont worry, it will be dry.
- Stir in chicken broth and let it quickly come to a boil.
- Immediately reduce heat and let simmer for a few minutes to thicken.
- If too thick for your liking, just stir in more broth and continue to simmer.
- Spoon a little sauce over each chop and serve hot!
- NOTE: I use whatever bread i have on hand for stuffing.
- This was particularly good with sunflower bread, as you could taste the sunflower seeds.
- NOTE: If stuffing chops, follow the directions as they are but stuff them before browning, using toothpicks to hold them together.