Reviewed: Apr. 4, 2008

I really enjoyed these. I had really thick chops and actually stuffed them. Very yummy comfort food.

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Reviewed: Mar. 7, 2008

This one of my favorite recipes. I always make much more stuffing than will fit and put it around the chops in the baking dish because it's my favorite part.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Feb. 16, 2008

This received cheers from my husband and 5 children. I added mushrooms and spinach to the stuffing mixture and used day old French bread that I put in the food processor. I also had bought seasoned pork chops and put in flour, the browned in the skillet......served with asparagus...mm mm mm mm great dinner!

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Audrey

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Reviewed: Feb. 14, 2008

This recipe is a keeper. Hubby told me it was "tasty" and I should make it again. It made a very good gravy and I took the advise of other posters and made more stuffing. Thanks for a great recipe!

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DBIHLMAN

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Reviewed: Feb. 11, 2008

This is a delicious recipe! I also made a few minor adjustments. I doubled up on the stuffing, adding more onions and celery as well. I sauteed the onions and celery in a little butter to soften. I had bought thick chops, so I cut a cavity in them and stuffed the stuffing inside, then I browned the chops in a sautee pan. I spread the extra stuffing on the bottom of the pan and put the chops on top of it, put the soup over them, covered it with foil and baked at 325 for about 2 hours. It was awesome!

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sueseeq

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Reviewed: Feb. 8, 2008

Wonderful comfort food! I needed the comfort and didn't really feel like doing a lot of cooking, so I used boxed stuffing. I wanted lots of gravy so I used a can of mushroom soup and a can of chicken gravy. I added a bit of beef bovril to adjust the color of the gravy. This turned out to be a great family dinner, served with mashed potatoes and a veg. Thanks.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 6, 2008

I really enjoyed this recipe- I made it twice, once the original recipe and then the second time the only thing diffferent I mixed apple pie filling with the stuffing and made pockets in the chops and stuffed them and eliminated the cream of mushroom soup

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Patti

Cooking Level: Intermediate

Home Town: Collingswood, New Jersey, USA

Living In: Deptford, New Jersey, USA

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Reviewed: Jan. 3, 2008

Sauted pork chops with some dry sage and added mushrooms I had in the frig. My family LOVED it !

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JANAT

Cooking Level: Intermediate

Home Town: Portsmouth, New Hampshire, USA

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Reviewed: Dec. 10, 2007

Yummy-yummy in the tummy! Didn't have everything to make the stuffing myself, so I used a fresh bag of Brownberry stuffing leftover from Thanksgiving. But it's close enough to a basic stuffing recipe that I've had before. Mom and Dad loved it!! Next time I'll make the stuffing.

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William

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Dec. 10, 2007

Delicous. A family fav. I substitute chicken OXO for the chicken broth so I add a little extra water. I also normally double the stuffing because it is so good! I add garlic powder to the toasted bread cubes as well. This is a great recipe for chicken breasts as well.

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RochelleJanine

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2007

I made some of the recommended changes; browned seasoned chops first, sauteed onion and mushrooms. I wish I'd had time to let it bake longer to get more tender chops, but it was still quite tasty. Served with mashed potatoes and sucotash.

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CELIECANCOOK

Cooking Level: Expert

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Reviewed: Nov. 13, 2007

This was a very good recipe. I cheated though. I used boxed stuffing and stuffed the chops. Still turned out great!! Thanks again!

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ashley

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Reviewed: Nov. 13, 2007

I was disappointed with this recipe. We're not huge pork fans so that was part of the problem. We thought it tasted okay but the appearance was awful. Certainly won't make again.

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HMS316

Cooking Level: Intermediate

Home Town: Roseville, Minnesota, USA

Living In: Glendale, Arizona, USA

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Reviewed: Nov. 2, 2007

I know why there isn't a picture of this dish, it's not too pretty. But man oh man, it is DELICIOUS!!! Give it a try, you won't regret it!!!

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LMSinMS

Cooking Level: Intermediate

Home Town: Brandon, Mississippi, USA

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Reviewed: Nov. 2, 2007

This was really good. I've never thought to make stuffed pork chops without actually "stuffing" them! I was in a rush on a weeknight, so I just made a box of stuffing and it was still great. Preparing it that way makes this a real easy weeknight meal. Next time I will make it with my own stuffing and I'm sure it will be even better. This one is a keeper!

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HANGDOG

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Reviewed: Nov. 1, 2007

Delicious! I also used bagged stuffing, as recommended by another, since I had it on hand. Yum! Paired it with mashed potatoes...total comfort food! Thanks!

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allrecipefan

Cooking Level: Expert

Home Town: Winter Park, Florida, USA

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Reviewed: Nov. 1, 2007

This was very good. My husband loved it. Thanks for the recipe!

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Sep. 12, 2007

This was delicious with a couple of minor changes. I added a little extra onion and celery to the stuffing and also some grated apple and chopped mushroom. Day old French bread worked well for the stuffing, but I may use a more flavorful bread next time. As suggested by another reviewer, I cooked on 325 degrees for 2 hours and the chops were tender as could be. The cream of mushroom soup and milk (I used milk instead of water) makes a flavorful pork gravy that is wonderful! We put the gravy over mashed potatoes and steamed broccoli. Righteous!

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plumeria1

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Reviewed: Aug. 22, 2007

We love this recipe! I use whole wheat bread, so I have to increase the poultry seasoning to 1/2 tsp. before I can really taste it. Also, I don't brown the pork chops separately anymore -- I just skip straight to the oven and I can't tell the difference.

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trilbyla

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Reviewed: May 3, 2007

I made these for dinner tonight. I was tired of the cooking pork chops the same tow ways - fried or bbq'd - so I tried this recipe. They were delicious! I'm not a fan of stuffing, so I made one just with the stuffing on top for myself. For the rest, I butterflied the chops and stuffed them before I browned them. I sauteed the onion and used celery salt because I didn't have any celery. I used a mix of white and wheat bread and added a little of the soup to the stuffing mix. To me, the chops were just a tad dry (I usually brine them before I cook them to keep them moist), but otherwise they were excellent. I will absolutely make these again soon.

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