crisp coated & stuffed pork chops w/ gravy

a recipe by
sherry monfils
worcester, MA

This is a variation of 1 of my dads recipes that we always looked forward to him making on Sundays. It didn't take him long to make but sure tasted like it did!

serves 4
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For crisp coated & stuffed pork chops w/ gravy

  • 4
    boneless, lean pork chops
  • 1 box
    favorite pork stuffing, i used stove top brand
  • 1 Tbsp
    olive oil
  • 1-1/2 c
    beef broth
  • 1 can
    cream of mushroom soup
  • 2 md
  • 1/2 c
    light sour cream
  • 1 c
    milk, i used 1%
  • 1 c
    crushed corn flakes
  • 1/2 c
    italian style bread crumbs, or more as needed
  • 1/4 c
    fresh chopped parsley, for garnish

How To Make crisp coated & stuffed pork chops w/ gravy

  • 1
    Cut a pocket into each pork chop, do not cut all the way through. Or get the butcher at the store to butterfly the chops for you. Make the stuffing as directed except substitute the broth for the water.
  • 2
    Place foil on a deep baking sheet & spray w/ cooking spray. Open each pork chop & w/ 1 heaping TBSP of stuffing, fill each pork chop w/ the stuffing. Press edges to close. Beat eggs in large shallow bowl. Add crushed corn flakes & bread crumbs in another Large shallow bowl.
  • 3
    Set oven to 300. In large skillet, over med-high heat, heat olive oil. Cook chops in oil 4 minutes each side. Place pork chops back onto baking sheet along w/ any left over stuffing. Bake 20 minutes or until juices run clear. In small pot, over medium heat, heat the can of soup, sour cream and milk, whisking until just bubbly. Pour the gravy over chops and sprinkle w/ parsley.

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