Aug 272013
 

My mother in law makes this recipe– I think she got it from her mother.  It is one of my favorites!  Simple, easy, quick , no fancy ingredients to buy– in fact, if you have pork chops in your freezer, you probably have all the necessary ingredients right now!

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(Note– I added craisins because I like them– they add a surprise bite to the dish– but you may omit them if you don’t love them.  If some of your family likes them, go ahead and throw them in.  Those that don’t can navigate around them.)

I actually had this recipe  published, like 25 years ago — it won the recipe award for a Sperry New Holland magazine.  My first claim to fame regarding food.

This recipe is mostly low fat (if you trim your chops well) and you can add more veggies (broccoli and cauliflower are good!) to make it more healthful.

Now to warn you– measurements are open to adjustments, depending on your taste.  Play with it, allow yourself extra time to cook to get the results that you want– especially if you add more veggies.

 

 

 

10 – 12 cups torn stale bread– try to use less dense breads that are dry. (I even leave it out to dry, or dry it an oven)
1 1/2 cups diced onion
1 1/2 cups sliced celery
1/4 c. chopped fresh parsley, if you have it. Dried parsley is okay, too– use 2 T.
1/4 to 1/2 cup craisins (optional)
1 1/2 t. salt
1 t. pepper

1 can cream of mushroom or cream of chicken soup ( chicken is better)

1 can of warm water

4 – 6 pork chops, trimmed

 

Combine the bread, onions, celery, salt and pepper and craisins. Add soup and water.

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Combine these ingredients, tossing gently so that it does not compress. Add more water only if it is too dry to combine well.
In greased 9 x 13 inch pan, lightly press the stuffing evenly.  My pictures show a smaller pan– it is better to use the bigger pan so the stuffing will crisp up.

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Trim your pork chops well, salt and pepper both sides and place on top of the stuffing. You can place as many as you want on top, but know that unless the stuffing can breathe a bit, it will be soggy. If you like crisp– then allow more space around the chops. If you like soft, crowd the pork chops and leave the fat untrimmed.

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Bake 1 hour at 400 degrees, longer if you like it crispy. If you use a shiny pan, it will not brown. I like to use stoneware (as pictured). Remember, darkened pans cook and brown anything faster!
Allow to sit for a few minutes before serving. This recipe will freeze well both before cooked and after cooked.
True comfort food. Bet your man will love it.

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Pork Chops and Stuffing (not to be confused with stuffed pork chops)

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

4-6 servings

One chop and 3/4 cup stuffing

Pork Chops and Stuffing (not to be confused with stuffed pork chops)

Ingredients

  • 10 - 12 cups torn stale bread-- try to use less dense breads that are dry. (I even leave it out to dry, or dry it an oven)
  • 1 1/2 cups diced onion
  • 1 1/2 cups sliced celery
  • 1/4 c. chopped fresh parsley, if you have it. Dried parsley is okay, too-- use 2 T.
  • 1/4 to 1/2 cup craisins (optional)
  • 1 1/2 t. salt
  • 1 t. pepper
  • 1 can cream of mushroom or cream of chicken soup (better)
  • 1 can of warm water
  • 4 - 6 pork chops, trimmed.

Instructions

  1. Combine the bread, onions, celery, salt and pepper and craisins. Add soup and water.
  2. Combine these ingredients, tossing gently so that it does not compress. Add more water only if it is too dry to combine well.
  3. In greased 9 x 13 inch pan, lightly press the stuffing evenly.
  4. Trim your pork chops well, salt and pepper both sides and place on top of the stuffing. You can place as many as you want on top, but know that unless the stuffing can breathe a bit, it will be soggy. If you like crisp-- then allow more space around the chops. If you like soft, crowd the pork chops and leave the fat untrimmed.
  5. Bake 1 hour at 400 degrees, longer if you like it crispy. If you use a shiny pan, it will not brown. I like to use stoneware (as pictured). Remember, darkened pans cook and brown anything faster!
  6. Allow to sit for a few minutes before serving. This recipe will freeze well both before cooked and after cooked.
  7. True comfort food. Bet your man will love it.

Notes

Freezes well!

http://www.onlymybestrecipes.com/pork-chops-and-stuffing-not-to-be-confused-with-stuffed-pork-chops/

 

 

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