I recently stumbled across a recipe for stuffed pork chops. It looked exactly like what I remember my grandmother making. The stuffing is simple and doesn’t actually get “STUFFED” inside the chops. It just sits right on top.
This recipe tasted just like grandma’s. It is so thrilling to me to have this delicious recipe that I can add to my tried and true file. What is even better is I will think of my grandma every time I make and eat this yummy dish!Print
- 4 –5 bone in pork chops (about 1 1/2 lbs total weight)
- salt and pepper
- 1 Tbsp canola oil
- 4 cups sandwich bread, cut into 1/2 inch cubes
- 1/4 tsp dried sage
- 2 Tbsp chopped onion
- 1/4 cup water
- 1/4 cup melted butter
- 1 (10 3.4 oz) can cream of mushroom soup
- 1/3 cup water
- 1 Tbsp. soy sauce
- Preheat oven to 350 degrees.
- Season pork chops with salt and pepper and place in a hot skillet coated with the 1 Tbsp canola oil. Cook pork chops just until both sides are brown on the outside.
- Place pork chops in a 9 x 13 baking dish lined with foil.
- In a bowl, toss the bread cubes with the sage. Then fold in the onion, butter, and 1/4 cup water. Place a mound of the bread mixture on top of each pork chop.
- In another bowl, combine the mushroom soup, 1/3 cup water, and soy sauce together. Pour mixture over stuffing/chops.
- Bake at 350 degrees for 1 1/2 hours or until pork chops are tender.
This can be prepared ahead of time and baked later. Just prepare and place in the fridge. Remove from fridge 2 hours before baking and prepare as above.
Recipe adapted from A Farm Girl’s Dabbles.