Baked Pork Chops And Stuffing

This recipe comes from my mother’s longtime friend, candy. mother and candy went to grade college and high college together, and continue to be dear buddies to this present day.

Sweet lived a few hours faraway from our farm in South Dakota, just over the border into Minnesota. My sisters and that i have been small, and we stayed domestic with Dad while she changed into away. mom laughs approximately how matters have modified through the years. returned then, Dad took mom to a close-by bus depot, wherein she rode the bus those few hours to be with sweet. we are a lot greater cell in recent times, hopping in our vehicles to power some hours to everywhere.


  • 4 bone-in pork chops, about 1/2" to 3/4" thick and 1-1/2 lbs. in total weight
  • kosher salt
  • freshly ground black pepper
  • 1 T. canola oil
  • 4 c. soft bread cubes, about 1/2'' in size
  • 2 T. finely chopped onion
  • 1/4 + 1/3 c. water, divided
  • 1/4 c. unsalted butter, melted
  • 1/4 tsp. dried sage
  • 1 can (10.75-oz.) less sodium cream of mushroom soup
  • 2 tsp. soy sauce


  1. Preheat oven to 350° F.
  2. Sprinkle pork chops lightly with salt and pepper. warmness oil in a massive skillet over medium-excessive warmness. add beef chops and brown each facets. Do no longer cook dinner completely. transfer browned pork chops to an oven secure baking pan or massive cast iron skillet.
  3. In a medium bowl, fold together bread crumbs, onion, butter, 1/4 cup of the water, and sage. place a mound of stuffing on each chop.
  4. In every other medium bowl, combo cream of mushroom soup, remaining 1/three cup of water, and soy sauce. Pour evenly over the stuffing. Sprinkle with freshly floor black pepper. Bake for 1-half of to 2 hours, or until beef chops are very gentle. Bake thinner (half") beef chops for no less than 1-half of hours, and upload time for thicker beef chops. If the usage of specially thick beef chops, i might endorse as a minimum 2 hours of bake time, plus masking the dish for the primary half-hour in the oven. The purpose is to have fork-gentle red meat chops, and thicker chops will sincerely take longer to get soft.

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