Recipe by JENSCOTT97
"This is a family favorite that we often had when company came for dinner. This recipe has gone home with many invited dinner guests. Mom never follows a recipe when she cooks, so this is my best guess of how she makes them! You may have to tweak things a bit, as all values for ingredients she uses are approximate. I still have not been able to replicate hers exactly!"
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(3/4 inch) thick pork chops
soft bread crumbs
1 (8 ounce) can
1 1/4 teaspoons
THIS IS ONE OF MY FAV.DISH I HAVE BEEN MAKING THESE FOR OVER 30YRS ITS FROM BETTY CROCKER THEY ARE CALLED STUFFED TOPPED PC.I ADD THE BUTTER TO SAME PAN CHOPS HAVE BEEN COOKED IN AND ADD SAGE FOR EXTRA FLAVOR GREAT FOR BREAKFAST IF THERE ANY LEFTOVERS
Good, except for the cream corn. The sweetness just seemed not to belong in this savory dish. Maybe I'll use whole kernal corn next time. Other than that, it was very tasty and very easy!
My mother has made this dish for years and it's a family favorite!! We omit the water around the chops and put the stuffing directly on top - bake covered for 1.25 hours and then uncovered for 15 min. The stuffing keeps the chops moist and delicious!! WONDERFUL! Bon appetite!!
We thought this recipe was really delicious! I changed a bit, based on previous reviews. I used Ritz that were roasted vegetable flavor for the bread crumbs, used onion powder instead of onion for the picky ones in my family, added a little dried sage for seasoning, and used chicken broth instead of water. One review said 1c of broth, but 1/2 cup would have been plenty. I also had thin chops so I put the stuffing on top to start with and just cooked all together in oven for 1/2 hour covered and then 10min or so uncovered to crisp up the stuffing a little. It was really, really good and the smell was fantastic while it cooked as well. Overall, I find pork pretty bland, sometimes tough, and my least favorite meat, but this was tender, flavorful, and just darn good!:)
This was very tasty and easy to make. I omitted water and stuffed pork chops right after browning then topped with cream of mushroom soup and baked 1 1/2 hr.
WOW!!! This recipie is amazing. I was a bit hessitant to try it because it only has three reviews in two years. I made some minor modifications though. I used Ritz crackers instead of bread crumbs, I used thin cut chops (all I had), omited the water part because I did not want to dry them out, and I put one cup of chicken broth and cooked the dressing on top all for thirty minutes. Yummy!!!
Very delicious. Served with mashed potatoes and gravy (made with the juices of the pork chops and water), and green beans.
Like other reviewers I used chicken broth instead of water and I added some fresh sage to the stuffing. I also thought that the cooking time seemed to be overly long and I hate dry pork so, I browned the pork chops which brought them up to the required temp. (140 on my thermapen ) and just baked them for 30 minutes with the stuffing on top and the chicken stock included at that step. This was a nice dish that I will make again. I just didn't think that it was good enough for a 5 star recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Stuffing Pork Chops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 139
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