Reviewed: Jan. 27, 2012

I didn't add the cream of corn, but next time I will. This is a wonderful pork chop dish.

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Reviewer:

Holly21602

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Cooking Level: Intermediate

Reviewed: Jan. 20, 2012

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

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2 users found this review helpful

Reviewer:

pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA

Reviewed: Mar. 9, 2009

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.

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5 users found this review helpful

Reviewer:

Myrna653

Cooking Level: Expert

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Dec. 21, 2008

This was easy and had a great flavor thanks

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1 user found this review helpful

Reviewer:

drewzee

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Livonia, Michigan, USA

Reviewed: Sep. 8, 2008

Very good. My family liked it. I will make it again. I used at least 1/2 cup of onion and celery.I used about 3 1/4 cups of bread crumbs. I also put about 1/4 cup of cream of mushroom soup.

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3 users found this review helpful

Reviewer:

Linda Stricker

Reviewed: Aug. 25, 2008

Very delicious. Served with mashed potatoes and gravy (made with the juices of the pork chops and water), and green beans.

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4 users found this review helpful

Reviewer:

Mara

Cooking Level: Intermediate

Living In: Prince George, British Columbia, Canada

Reviewed: May 31, 2008

Full of flavor, but too salty. I'll make this again, but I'll cut the salt in half next time and add some sage. Other than that, easy to make and delicious!

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Reviewer:

Mrs. Tyler

Cooking Level: Intermediate

Home Town: Zion, Illinois, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Feb. 22, 2008

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!

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4 users found this review helpful

Reviewer:

MommaNott

Cooking Level: Intermediate

Living In: Greers Ferry, Arkansas, USA

Reviewed: Feb. 19, 2008

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!:)

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12 users found this review helpful