Description
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Ingredients
- 2 tablespoons vegetable oil
- 4 raw chop with refuse, 113 g
- (blank) 4 ounces thick cut pork chops
- 3 cups day-old bread cubes
- ¼ cup butter, melted
- ¼ cup chicken broth
- 2 tablespoons chopped celery
- 2 tablespoons chopped onion
- ¼ teaspoon poultry seasoning
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ⅓ cup water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add pork chops and cook until browned
- 4 to 6 minutes per side; transfer to a baking dish.
- Toss bread cubes
- melted butter
- chicken broth
- celery
- onion
- and poultry seasoning together in a medium bowl. Spoon heaping mounds of the stuffing mixture onto the pork chops.
- Combine condensed soup with water; pour over the stuffing and pork chops. Cover the baking dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil and continue baking for 10 minutes longer or until juices run clear. A meat thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4