Recipe by Campbell's Kitchen
"Pork chops top corn bread stuffing and are laced with a creamy sauce before baking."
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Pepperidge Farm® Corn Bread Stuffing
1 1/4 cups
boneless pork chops, 3/4-inch thick
1 (10.75 ounce) can
Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
shredded Cheddar cheese
My family really enjoyed this recipe. It's quick and easy for a week night. The only change I made to the recipe was to add salt and pepper to the pork chops and I put the stuffing on top of the chops. It came out excellent. Thanks for sharing this one--it's a keeper!
We have a similar recipe in my family that we have used for years and in my opinion it's much more flavorful. First cook the porchops for 30 min. till done, drain and set aside. Then cover with the following mixture:a can each of cream of celery and cream of mushroom condensed soup, 1/4 cup ketchup, 1/4 cup bbq sauce, and 1-2 T mustard. prepare the stuffing as directed and folled into one end of pan. Cover with foil and bake an additional 30 min. This tastes so delicious, it's so tender the meat just falls of the pork chops.
Some minor changes I made: I seasoned the pork chops and quickly seared them first. I don't like gray looking chops! I used lawry's and some garlic/pepper. I greased the dish and put the prepared stuffing (stovetop brand) down first. Put the chops on top, covered with the cream of celery soup and milk mixture and then covered with foil. Baked for 30 min. Easy and good!
This is a great way to make pork chops. I've never had good luck cooking pork chops on the stove top so I'm thrilled to have found this recipe.
I used one bag of plain dressing/stuffing. I diced half an onion, one carrot and one celery stalk and cooked them in a little butter. I added sage to the veggies and then mixed in the dressing. I mixed the dressing with 2 cups of chicken broth.
I sprinkled the pork chops with Mrs. Dash and CONCENTRATED cream of mushroom. I did not mix the soup with milk and everything came out plenty moist.
With a little help, this can be a great recipe. Before making the stuffing, I sauteed 1-1/2 stalks of diced celery, 1/2 a medium-sized onion (diced) in 2 tbl. butter. I also added 1 tsp sage, and 1/2 tsp thyme before I added the water and butter to the stuffing cubes. Needed a little longer than 30 mins to bake, but turned out pretty good.
I have made this in various ways for years - best part is if it is made just like the recipe says it is 40 mins start to finish, perfect for weeknights. I usually use cream of mushroom soup with either pork or mushroom & onion stovetop stuffing. I also season the pork chops with salt, pepper, italian seasoning & paprika before covering them. Delicious!
This is a family favorite. Be careful not to overcook the pork chops. I use a slightly lower temp in the oven.
this is a fantastic recipe as is!!! a favorite in our family!! great to make ahead to just come home and toss in oven!! YUM!
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