Reviewed: Oct. 26, 2009

Really good, warm, comfort food. I think they key is to make certain to brown the pork chops and the beginning to develop the flavor. Instead of bread cubes, I used seasoned bread cubes. For quick flavor, I used celery & onion flakes instead of chopped. I also replaced the water with additional chicken broth. Make certain to brown the tops in your last ten minutes. :o)

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JPoppe

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Reviewed: Oct. 21, 2009

This recipe was ok I guess but I wasn't impressed. Based off of what others had said I thought this was goin to be the best pork chop dish but it wasn't. I might have made a mistake somewhere but I don't think so.

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liz192

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

This was very good. I made extra stuffing for additional side dish and the cream soup over the top was great.

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joanne

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 12, 2009

After every meal - I always ask my husband and girls "would you order it again?".... This one - I got 3 loud YES'S! They loved this. Perfect for a quick meal - minimal prepping and easy. My 11 yr old participated and she enjoyed it more because she helped. First, we lightly sauteed cut up celery, onions and fresh grated garlic in olive oil. Setting the sauteed veggies aside in another bowl, we browned 4 boneless pork chops in the remaining olive oil for about 2 min each side. My chops were semi thick, not your average thick cut. Then, my daughter put the onions, celery & garlic in the breading mix (beleive it or not, I had her use a box of Stove Top for Pork) and stirred in a can of Swanson's chicken broth (low sodium). I placed the pork chops in a deep sided baking dish, put large spoonfuls of breading mix onto each pork chop and she poured the condensed cream of mushroom soup over the breading mix, we covered and baked. OMG! It was SO DELICIOUS. We should have used two boxes of Stove Top... It was great. Perfect amount for a family of 4. Enjoy this tasty and quick meal!

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sdk

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Reviewed: Aug. 17, 2009

Very very good. Next time I'm going to double up the stuffing so I can have some the next day.

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HEIDI186

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 12, 2009

This was good I used boxed stuffing and added the stuff to it. My hubby was licking the plate.

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emtbabe2915

Cooking Level: Intermediate

Living In: Wirtz, Virginia, USA

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Reviewed: Jun. 11, 2009

somehow i screwed up this recipe. my chicken stuffing turned out soggy.. and part of the porkchops was uncooked..

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jschao921

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Reviewed: May 28, 2009

I, too, did my own version. I had a pork tenderloin I sliced into 2-inch pieces and then pounded each piece only a few times each, seasoned each and then a light dusting of flour before browning. I had forgotten celery, so used celery seed. I increased the recipe as I had about ten pieces of tenderloin so used Cream of Mushroom and Cream of Onion, thinned with the remaining chicken broth. I sauteed the onion and mushroom before adding to the stuffing and seasoned the stuffing with fresh herbs from my garden. Lastly, I had a few fingerling potatoes so I quartered them and added them to the pan before the soups. Two hours at 325 did the trick. This is a great option for pork. Very delish!

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madknglud

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Reviewed: May 18, 2009

Great dish, made it last week and my husband has requested it again this week. I didn't have any celery so I just used cream of celery soup and chopped mushrooms instead. I would recommend a little less broth or soup as the stuffing was a little too mushy for my taste, but the flavor was delicious!

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Katie

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Reviewed: May 7, 2009

I rate 5 for this recipe, why? because I find it awesome! I added more fresh mushroom heads and baked it for 1 hour and a half in 200 degrees. It turned out so delicious, the meat so juicy and tender to slice. me and my hubby love it very much not to mention the smell hhmmmm perfect!

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Josephine

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Reviewed: Apr. 27, 2009

Loved it. I will definately make it again. I cooked it for 2 hrs on 325 like others suggested. I ate it with Cranberry sauce and it remininded me of Thanksgiving dinner..mmmm!

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apinkn1

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Reviewed: Apr. 7, 2009

I love this and so did the kids,I didnt stuff them.I browned the pork chops in olive oil and garlic, then I used pepperridge farms sage and onion stuffing mix.I melted butter and added onions and celery,for about 2 mins then poured on dressing in a bowl anded a cup of chicken broth and added scallions and poured on top of pork chops, and added a can of cream chicken on top and baked for 60 mins.HMMM Good the chops were juicy and the stuffing was so flavorful and I sauted some french green beans on the side excellent

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Aprilfresh

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Reviewed: Apr. 1, 2009

Absolutely 10 stars! Best recipe I have tried on this site yet...I did a few changes per other reviews suggestions. I cooked at 325 for 2 hours. Uncovered during last 15 mins. I seasoned chops with garlic powder, salt & pepper before browning. I used 2" pork chops and cut a pocket to add some of the stuffing mix. Put the remaining of stuffing on the top of the chops and added sauce to the top. I also used Pepperidge Farms small cubed bread crumbs and milk instead of water. They were not soggy nor were they dry. These were the BEST I have ever had! You have to try it....

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Cora

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Reviewed: Mar. 26, 2009

Fantastic! I've used recipes from this site many times, but this is simply the best one we've found. The recipe is simple, easy to make and a real crowd-pleaser. If you're entertaining, this one is sure to get rave reviews and look like you're a star chef! Take the author's advise and double the stuffing mix.. you'll be glad you did. We served garlic sauteed mushrooms and brussel sprouts for good color balance and flavor.

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singapore

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Reviewed: Mar. 15, 2009

Great recipe! The only reason I gave it 4 stars was because the pork chops were a little dry. I browned pork chops with onion, celery and minced garlic. I used box stuffing and added the onion, celery, etc. to stuffing mixture. I stuffed the pork chops and laid them on top of the stuffing and spooned about 3/4 of the cream of mushroom soup on top. Turned out great, anymore of the soup I think would have maid the stuffing to mushy. Next time I will cook the at a lower temp for longer.

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cummings0605

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Reviewed: Mar. 9, 2009

Yum!! As other reviewers suggested, I doubled the stuffing and used plenty of onions & celery. Since I used the Pepperidge Farms seasoned bread cubes, I didn't double the poultry seasoning, thought it might get a little strong. I slit my boneless chops, stuffed them and browned one side in olive oil. I spread a little stuffing in the bottom of a 9x13 and put the chops on browned side up - looks nicer. Two hours, 325 degrees - perfect and delicious!

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