Pork Chop Stuffing

Submitted by TiaGem

"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!"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 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
• 1⁄4 cup butter or 1/4 cup margarine, melted
• 1⁄4 cup chicken broth
• 1⁄4 cup finely diced celery
• 1⁄4 cup finely diced onion
• 1 teaspoon poultry seasoning
• 1 (10 3/4 ounce) can condensed cream of mushroom soup or (10 3/4 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

[Miss Ellis]

This recipe is fantastic. I used an entire bag of croutons for the "stuffing". It was quick and easy to make and a major hit for picky people. This is going to be a recipe I make often. Thank You!

 

[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!

 

[Realtor by day, Chef by night]

This was so good! We liked it alot. It was also pretty easy to make. I used cream of chicken because my daughter doesn't like mushrooms and mixed it with a half can of milk instead of water. I seasoned my chops with garlic, onion powder and paprika before I browned them. I used Italian Style Roasted Garlic stuffing from stove top instead of making it from scratch (I'm lazy plus I've had a box of that stuff hanging around forever). I served my pork chops with linguine. I made a sauce for the linguine with another can of soup, 2 Tbsp of butter, garlic powder, parsley and a half cup of milk. It was just perfect to go with the chops. Thanks so much for posting such an easy, yummy recipe.

 

[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 Recipe #218574 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 Recipe #72861, and the flavors worked very well together.

 

[Gatorbek]

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!