Pork Chops and Stuffing
Pork chops and stuffing: boneless pork chops in a 9x13 dish under cream of mushroom soup and a broth-moistened stuffing mix, baked covered then uncovered at 350°F until the chops reach 145°F. Serves 6.
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Ingredients
- 1 1/2 pounds boneless pork chops about 6 chops, 1/2 to 3/4 inch thick
- 1 can cream of mushroom soup 10.75 ounces; cream of chicken or cream of celery also work
- 6 ounces stuffing mix 1 box; chicken, turkey or cornbread flavor
- 2 cups chicken broth use 1 1/2 cups for a drier stuffing
Instructions
- Heat the oven to 350°F.
- In a bowl, stir the stuffing mix and chicken broth together and set aside.
- Place the pork chops in the bottom of a 9x13-inch baking dish.
- Pour the cream of mushroom soup over the chops and spread it evenly.
- When the stuffing has absorbed all of the broth, spoon it evenly over the soup.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, turn the baking dish and bake for 10 more minutes, until a food thermometer in the thickest part of a chop reads at least 145°F and the center of the stuffing reads 165°F. Chops thicker than 3/4 inch take longer, so keep baking and check again if they are not there yet.
- Let the chops rest for at least 3 minutes before serving.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F.
Nutrition
Serving: 1servingCalories: 313kcalCarbohydrates: 25.3gProtein: 28.4gFat: 9.5gSodium: 1084mgFiber: 1.2gSugar: 2.6g