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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by debilorrah, May 11, 2009.
I haven't made pork chops in so long I forgot how......
Here's a good one that my family loves. It's easy.
Stuffed Pork Chops
1/2 c chopped celery
1/2 c finely chopped onion
4 tsp butter/margariine
Cook these until onion are soft. Add to a box of stove top (chicken flavor) stuffing without the water.
Brown pork chops about 5-6 min per side medium heat. Transfer chops to baking dish. Top with the stuffing mix in "mounds" on each chop. Mix 1 can campbells cream of chix soup with 1/2 can water and 1/2 can milk. Pour over stuffing.
Bake 45 minutes at 375. Tender and flavorful. And... easy.
That sounds delish!!! I don't have any stuffing mix.... Ken has my car today too.
Well, my grandma would tell you that stuffing mix is old stale bread and some sage.
here's 1 that I use Debbi........put your pork chops in a big bowl and marinade them with italian dressing and let sit alittle while......
when your ready to fix them take a large onion and slice it....
then put chops & itallion dressing in skillet and layer the onion rings on top and add some water to it and cover with lid, then cook on medium for almost an hour turning as needed.. If water runs low add more alittle at a time until fully cooked and tender. Tip: the water helps tenderize them without them drying out and without adding lots of salt. The itallion dressing is all the seasoning you would need!
Try it and let me know how you like it
Quote:Hey! I'm not your grandma, but I agree with her
Stuffing "mix" is just stale bread, some liquid (broth or butter or both) to moisten the bread and whatever seasonings you like.
Sage is really good with the pork but try rosemary some time.
If you don't have stale bread just dry some in a low oven - 250 - until you can break it into chunks for stuffing.
Fresh bread soaks up too much liquid and gets soggy.
Of course some people like their stuffing moister than others...
I just bake them with some apple jelly on top or some type of Asian salad dressing I may have.
If they are a good quality chop then drizzle them with some olive
oil, salt, and fresh crushed pepper. If your grill is set up then just
use that. I love a good thick basic pork chop. I save the marinades
for roasts. Stay away from baking or frying them. Don't overcook
them. Light pink/white in the middle is fine or use a probe at 160 degrees.
Simple is better and Ken will sing your praises he's done eating.
A nice spinach/mixed green salad on the side and your meal is complete.
Fry chops and an onion until onion is soft. Add some chicken stock, grainy mustard and honey. Simmer gently until chops are done then finish with some cream. Serve over mashed potatoes and veggies of choice.