Thursday, November 11, 2010

Baked Pork Chops with Stuffing

4 pork chops or steaks
3 cups soft bread crumbs
1/3 cup chopped onion
4 T. butter, melted
1 tsp sage
2 cans cream of condensed soup
2/3 cup water or sherry

Heat oven to 325 degrees.

Combine the soup and water or sherry. Mix well and set aside.

Pan-sear (brown) the pork chops.

Place in a greased baking dish.

To the frying pan, add the soup mixture and heat. Stir to get the browned meat bits into the sauce.

To make the stuffing, cut up the bread into bite-sized pieces. I had some dinner rolls that were on their last eatable day that I cut up.

Put the bread in a bowl and add the chopped onion, melted butter, and sage. Toss well.  

On top of each browned chop, heap on stuffing.


Pour the soup mixture over the stuffing and chops.

Bake uncovered until meat is done. My chops were so thin, it was only an hour

Oh, I wish you could smell this right now.  The golden-brown delightful dish is ready to enjoy.
We enjoyed ours with fresh garden green beans, some brown rice and the pork chop with stuffing.

Deliciously Amazing!

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