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. I am so thrilled to have this delicious recipe to 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.