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Stuffed Pork Chops Recipe

I used to make these chops for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. Everything on our menu, which features steaks, seafood, chicken, pasta and burger, is made to order from scratch, using fresh ingredients.—Linda Martin, Bartlett, Tennessee

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Stuffed Pork Chops Recipe

Prep: 15 min. Bake: 40 min.

Yield: 4 Servings

15 40 55

Ingredients

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup water

Directions

In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop.
Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a meat thermometer reads 160° to 170°. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 447 calories, 29 g fat (12 g saturated fat), 89 mg cholesterol, 884 mg sodium, 20 g carbohydrate, 1 g fiber, 25 g protein.

Originally published as Stuffed Pork Chops in Taste of Home October/November 1998, p51

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Stuffed Pork Chops

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Reviewed on Oct. 28, 2011 by TJTrails

I really liked this. It's like Thanksgiving anytime you want. The rest of the family likes it too. It's going in the recipe box. Thanks!

Reviewed on Oct. 10, 2011 by BitsyBet

The chops were moist and tender. I modified the recipe by using Stove Top pork stuffing instead of the bread cubes. I also omitted the celery and onion. I moistened the stuffing with a can of chicken broth (10-3/4 oz) and a tablespoon of melted butter. I used cream of celery soup instead of cream of mushroom, and added a half a can of water to the soup. Very easy and delicious.

Reviewed on Sep. 27, 2009 by cwbuff

This recipe has become one of my daughter's favorites. She beams every time she sees me making it. Great down-home taste and you don't have to fuss with cutting pockets in the chops. Using Golden Mushroom soup gives the gravy an even better color. I usually cook for 6, so I double the stuffing ingredients, but not the soup and water. Buy extra bags of fresh cubes which are in the supermarkets from Nov thru Dec and freeze them so you can make this easily and often.