Stuffed Pork Chops

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!