When I want comfort food, I make these deconstructed-style stuffed pork chops. My husband loves the stuffing so much I usually double the recipe for the bread crumb mixture and leave everything else the same.
Ingredients
- vegetable oil: 2 Tbsp
- thick cut pork chops: 4 piece
- day-old bread cubes: 3 cups
- butter: 0.25 cup (melted)
- chicken broth: 0.25 cup
- celery: 2 Tbsp (chopped)
- onion: 2 Tbsp (chopped)
- poultry seasoning: 0.25 tsp
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
- water: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 4 to 6 minutes per side; transfer to a baking dish.
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Toss bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together in a medium bowl. Spoon heaping mounds of the stuffing mixture onto the pork chops.
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Combine condensed soup with water; pour over the stuffing and pork chops. Cover the baking dish with aluminum foil.
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Bake in preheated oven for 30 minutes. Remove foil and continue baking for 10 minutes longer or until juices run clear. A meat thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C). fabeveryday
