These were the most moist pork chops I have ever eaten! A few changes though... Despite being advised not to use sour dough bread in the intro, I did use it because it is what I had on hand. It was wonderful! We had to leave for my daughter's 2nd grade music program when these were done, so I shut off the oven and left them in to keep hot, which may be part of the reason they were so moist and tender. My seasonings were slightly different because I didn't have poultry seasoning (used sage, thyme, salt and pepper) and I use more celery and onions. I also added a can of mushrooms to the stuffing. This is a keeper.
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