I have been making a recipe similar to this with chicken for years now. Last month I took a package out of the freezer thinking it was chicken, but it was pork chops...so I thought, "why not improvise" and use the recipe but make it with chops. I added a few more spices and it turned out very good. It is a very easy way to get the "stuffed pork chops" taste without the work of actually stuffing them. Give it a try...you won't be sorry...they are delicious!! Enjoy!!
serves4 - I had 5 chops in my package
prep time15 Min
cook time1 Hr 30 Min
4 or 5 md
pork chops, boneless
shredded cheese, i used montery jack
cream of chicken soup
water, i add the water to the empty soup can and stir it
pepperidge farms stuffing mix
How To Make
Pre-heat oven to 325 degrees F. Spray a 9x13 pan with non stick spray.
Place the chops in pan and place a small amount of shredded cheese over the tops of them...about 1/4c. each.
Mix soup with water and whisk until smooth. Pour over the chops.
Melt the 1/4c. butter in small fry pan. Add the stuffing mix and saute until lightly toasted. Sprinkle over the chops and bake for 1-1/2 hours or until chops are fork tender. Cover the dish with foil after 1 hour of baking. This prevents over browning of the stuffing.
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