These are one of my go to dishes whenever we are having company over for dinner. I would like to be able to serve shrimp and lobster for all of our guests, but that’s just not in the funds. In order to keep the people happy, without emptying our bank account, these pork chops do the trick. Served up with some rice or mashed potatoes and a steamed vegetable, it’s almost like going out to eat. I always get tons of compliments when I make stuffed pork chops like these. Check out what they are saying about this recipe over at All Recipes:
“When I want comfort food, this is the one that I turn to. My husband loves it too!”
The whole family really loves these. Even my picky 10-year-old will eat one of these which is shocking, but I’ll take it!
Ingredients
2 tablespoons vegetable oil
4 thick cut pork chops
3 cups day-old bread cubes
1/4 cup Land O’ Lakes butter, melted
1/4 cup Swanson chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 (10.75 ounce) can Campbell’s condensed cream of mushroom soup
1/3 cup water
Instructions
Preheat oven to 350 degrees F (175 degrees C).
In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
Cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
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Quick Tip: If you like gravy, double up on it for this dish…it’s not going to hurt!
Thanks again to All Recipes for this hearty and delicious recipe.
