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Pork Chop Stuffing

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Ingredients

Adjust Servings:
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

Nutritional information

613
Calories
344 g
Calories From Fat
38.3 g
Total Fat
15 g
Saturated Fat
167.8 mg
Cholesterol
932 mg
Sodium
19.8 g
Carbs
0.9 g
Dietary Fiber
2.9 g
Sugars
45.1 g
Protein
370 g
Serving Size

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Pork Chop Stuffing

Features:
    Cuisine:

    I've always wanted to make stuffed (& smothered) pork chops. Wasn't sure which cut of meat to use, so I purchased boneless, thick slices of pork. I browned the meat after cutting a slit on the side of each. Sauteed the veggies in the same pan, used stuffing mix (no seasoning, poultry seasoning adds flavor) and stuffed as much as I could with the rest piled on top. Used cream of celery and milk like the comments suggested. Served it all with green beans parboiled with chicken bouillon and mashed potatoes made with beef broth, butter and half and half...my family CLEANED THEIR PLATES. Zero leftovers!!! We ate angel food cake, strawberries and whipped cream for dessert. I paid over $50 for Chinese take out a few days ago and we got sick after. This full meal with dessert cost around $25 with food to spare. I'm VERY PLEASED WITH THIS RECIPE.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Pork Chop Stuffing,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!,I’ve always wanted to make stuffed (& smothered) pork chops. Wasn’t sure which cut of meat to use, so I purchased boneless, thick slices of pork. I browned the meat after cutting a slit on the side of each. Sauteed the veggies in the same pan, used stuffing mix (no seasoning, poultry seasoning adds flavor) and stuffed as much as I could with the rest piled on top. Used cream of celery and milk like the comments suggested. Served it all with green beans parboiled with chicken bouillon and mashed potatoes made with beef broth, butter and half and half…my family CLEANED THEIR PLATES. Zero leftovers!!! We ate angel food cake, strawberries and whipped cream for dessert. I paid over $50 for Chinese take out a few days ago and we got sick after. This full meal with dessert cost around $25 with food to spare. I’m VERY PLEASED WITH THIS RECIPE.,Yummy !!!! Followed the Recipe to a T. Great Meal. 🙂


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees Farenheit.

    2
    Done

    Heat the Oil in a Large Skillet and Brown the Pork Chops.

    3
    Done

    Toss the Bread Cubes, Onions, Celery and Seasoning Together and Drizzle the Butter and Broth Over All, Toss Again to Distribute Evenly.

    4
    Done

    Mound the Stuffing Over the Pork Chops.

    5
    Done

    (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
    Done

    Cover With Aluminum Foil and Bake For 30 Minutes.

    7
    Done

    Uncover Pan and Bake 10-15 Minutes More or Until the Juices Run Clear and Meat Thermometer Reads 160-170 F.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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