Try one of our delicious pork recipes
Stuffed Pork Chops
6 pork chops cut 1 inch thick
1 can cream of mushroom soup
2 C. dry bread cubes
1 stalk celery chopped finely
1 small onion finely chopped
1/2 C. chicken broth
2 T. butter
1/2 t. sage leaves, crushed
salt and pepper to taste
Cut a pocket in the pork chop for the dressing.
Saute onion and celery with butter until soft. Cool. Add chicken broth.
Add remaining dressing ingredients to a bowl. Pour chicken broth mixture over to
moisten bread cubes. Mix well. Add a little water if the stuffing isn't moist
Loosely put stuffing in the pocket of the pork chops. Fasten opening with a
Saute pork chops to brown. Place in a casserole dish. Add soup and 1 can of
water to the pan. Scrape up any bits from the bottom of the pan. As soon as soup
is warm and mixed, pour over pork chops.
Bake for 1 hour at 350°F.