Pork Chops over Stuffing Recipe

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Pork Chops over Stuffing Recipe

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My husband Bill, and I enjoy the hearty home-cooked flavor of this oven meal, I usually fix it only on weekends.—Kris Hernandez, Oneida, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 55 min.

Ingredients

  • 6 cups cubed day-old bread (1/2-inch cubes)
  • 1 small onion, chopped
  • 1 cup chopped celery
  • 2 tablespoons butter
  • 1 cup hot water
  • 1 tablespoon rubbed sage
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 bone-in pork loin chops
  • Worcestershire sauce, optional
  • Minced fresh parsley, optional

Directions

Place bread cubes in a large bowl; set aside. In a saucepan, saute onion and celery in butter until tender. Add water, sage, bouillon, salt and pepper. Pour over bread and toss. Spoon stuffing into eight mounds in a greased 13-in. x 9-in. baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired. Cover and bake at 325° for 25 minutes. Uncover; bake 30 minutes longer or until meat juices run clear. garnish with parsley if desired. Yield: 8 servings.
Originally published as Pork Chops over Stuffing in Quick Cooking May/June 1999, p46

  • 6 cups cubed day-old bread (1/2-inch cubes)
  • 1 small onion, chopped
  • 1 cup chopped celery
  • 2 tablespoons butter
  • 1 cup hot water
  • 1 tablespoon rubbed sage
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 bone-in pork loin chops
  • Worcestershire sauce, optional
  • Minced fresh parsley, optional
  1. Place bread cubes in a large bowl; set aside. In a saucepan, saute onion and celery in butter until tender. Add water, sage, bouillon, salt and pepper. Pour over bread and toss. Spoon stuffing into eight mounds in a greased 13-in. x 9-in. baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired. Cover and bake at 325° for 25 minutes. Uncover; bake 30 minutes longer or until meat juices run clear. garnish with parsley if desired. Yield: 8 servings.
Originally published as Pork Chops over Stuffing in Quick Cooking May/June 1999, p46

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