Sunday, March 6, 2011

Pork Chops with Stuffing

 Mom's Recipe

Pork Chops with Stuffing

6 (1/2-inch thick) pork chops
1 tablespoon cooking oil
3 cups cubed day-old bread (mom used the SanFrancisco Sourdough I had made a few days earlier, and also wild rice that had been cooked in beef broth)
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 cup chopped celery  (omitted)
1 cup chopped onion
2 garlic cloves, minced
1 egg, beaten
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup shredded Cheddar cheese

1.In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. x 2-in.* baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350 degrees F for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

*My Dad has this great Mineral Pan (purchased at Williams Sonoma) that goes straight from the stovetop to the oven.

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