Every once in a while Bil cooks his specialty for Madeleine and I…so yummy! It is nice to have someone else take over the cooking duties for a night, a welcome treat.
Generally, I am not a fan of using canned soup in a recipe…but in this case, I have not yet found a suitable substitution…and sometimes you just don’t need to mess with a good thing!
Stuffed Pork Chops
4 pork chops
3 cups day old bread-cubed into 1/2 inch pieces
1/4 cup butter, melted
1/4 cup chicken stock
2 tbsp chopped celery
2 tbsp chopped onion
2 tbsp chopped red pepper
1/4 tsp poultry seasoning
1 can cream of mushroom soup (undiluted)
1/3 cup water
Brown pork chops well in oil. Place chops in an ungreased 9×13 pan. Toss bread cubes, butter, broth, celery, onion, pepper and poultry seasoning. Mound 1/2 cup stuffing on each pork chop. Combine soup and water; pour over chops. Cover and bake at 350 for 30 minutes. Uncover and bake 15 minutes longer.
Note: this photo shows the stuffing IN the pork, I prefer to do it OVER the porkchops–that way I can get way more stuffing for each serving–trust me, WAY better!