Friday, November 14, 2014

Stuffed Pork Chops

This recipe has been around in my family for a long time.  Rather than stuffing the pork chops by cutting a slit in the side, the stuffing sits on top.

The pork chops and stuffing are then covered in cream of mushroom soup and baked until tender.

One of my husbands favorite meals and one I hope you will enjoy it as well.

2 one-inch thick center cut pork chops (mine were from Sunny Cedars Farm)
1/2 loaf of soft white bread, torn into small pieces
1/4 butter, melted
1 cup chicken stock
1 onion, chopped
2 tsp. poultry seasoning
1 tsp. parsley leaves
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup milk

Preheat oven to 350 degrees.

In a large bowl combine bread torn into small pieces, onion, poultry seasoning, parsley leaves, salt and pepper to taste.

Heat chicken stock and butter in the microwave 1 minute or until butter is melted.  Pour over bread mixture and stir to combine.

Spray a 13 x 9 -inch baking dish with cooking spray and place pork chops in dish. Sprinkle salt and pepper over chops and top with a spoonful of stuffing, making sure it is well compressed over the top of the pork chops.

Mix 1 can cream of mushroom soup with 1/2 cup milk until well combined; pour mixture over pork chops and stuffing.

Bake, uncovered 1 hour.  Serve immediately.