- 2 bone-in pork loin chops (8 ounces each)
- 2 teaspoons olive oil
- 1-1/2 cups crushed chicken stuffing mix
- 3/4 cup 2% milk
- 2/3 cup condensed cream of mushroom soup, undiluted
- 1/8 teaspoon pepper
- In a large skillet, brown pork chops in oil. Transfer to an 8-in. square baking dish; sprinkle with stuffing mix. In a small bowl, combine the milk, soup and pepper; pour over top.
- Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Yield: 2 servings.
Originally published as Unstuffed Pork Chops in Reminisce Extra November 2010, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Dec. 27, 2012
"The recipe says to cook covered, but I would recommend cooking uncovered. It makes the stuffing crunchy! Super Easy to make!"