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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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Ticia C


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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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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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Reviewer:

Shannon M.

	Cooking Level: Intermediate Home Town: Rochester, New York, USA Living In: Provo, Utah, USA
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Reviewed: Nov. 27, 2007

This is a tasty pork chop recipe. My family loves it. I've made a recipe very similar to this for years

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2sachse


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Reviewed: Mar. 26, 2007

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!!!

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Veronica Rockett

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Nov. 15, 2006

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!!

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alexdolly

	Cooking Level: Intermediate
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Reviewed: Jan. 31, 2006

we thought this casserole tasted just so-so & was lacking something. the 6 center cut loin chops i used stayed nice & tender. thanks anyways jen.

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LESLIE30

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Dec. 2, 2005

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

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