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Pork Cubes 'n' Stuffing Recipe

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"This recipe is too good to keep to myself," says Heather Kirchkesner. The Yaurep Station, Pennsylvania cook created the savory specialty when she had pork and stuffing mix on hand. "My husband just raved about it," she adds.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

Ingredients

  • 1-1/2 pounds pork chop suey meat or boneless pork loin, cut into 1/2-inch cubes
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 cup plus 2 tablespoons water
  • 2-1/4 cups crushed chicken stuffing mix
  • 1/2 cup shredded cheddar cheese

Nutritional Facts

377 calories: 1 each, 17g fat (6g saturated fat), 92mg cholesterol, 585mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 34g protein .

Directions

  1. Season pork with pepper. In a large skillet, saute pork in oil for 5-6 minutes or until browned; drain. Add water; bring to a boil. Cover and cook for 2 minutes. Stir in stuffing mix.
  2. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover for 1 minute or until cheese begins to melt. Yield: 5 servings.
Originally published as Pork Cubes 'N' Stuffing in Quick Cooking January/February 2005, p47


Reviews for Pork Cubes 'n' Stuffing

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
kaid21
Reviewed Oct. 5, 2015

"Was good for a really quick meal after work."

MY REVIEW
husbandhatescasseroles
Reviewed Nov. 9, 2014

"This was so much faster than stuffing the pork chops and baking them! Same flavor but much easier and faster. I did not use any cheese, but did make a package of gravy to go on top."

MY REVIEW
katlaydee3
Reviewed Jul. 5, 2013

"This was really good. I used Stove-Top chicken stuffing and served it with garlic green beans and French bread."

MY REVIEW
nataliepooh
Reviewed Dec. 11, 2010

"This was very good. I used 2-1/2 lb. of pork, 2 whole boxes of stuffing mix, and 2-1/2 cups of water. We really liked it."

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