Reviewed: Jul. 7, 2006

I also used a stuffing mix and this recipe turned out a beautiful main dish. We loved it.

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Molly

Cooking Level: Intermediate

Home Town: Bingen, Washington, USA

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Reviewed: Jun. 27, 2006

I don't understand the people that didn't like this recipe - they must have done something wrong. This recipe was a winner with my family - I did alter it a bit though. Instead of putting the stuffing on top I sliced the thick chops along the side with a small opening and stuffed it. It was absolutely wonderful - my family wants me to make it again. Thank you Tina...

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SWEETIRIS

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Woodbridge, Ontario, Canada

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Reviewed: May 4, 2006

Didn't really like this, not sure why. Just tasted kindof weird. Family not impressed at all.

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ALNSARAH

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Reviewed: Jan. 30, 2006

I used Sage & Onion cubed stuffing rather than the day old bread cubes. We also prefer boneless meat, so used just regular thickness pork chops. There were 8 in the pkg, so doubled the stuffing part and also the soup on top I doubled. I also increase the covered cooking time by 15 minutes, and the uncovered cooking time by 5 minutes. It was very good, everyone liked a lot!!

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Oct. 27, 2005

So so so good. Just melts in your mouth. I cut the pork chops and actually stuffed them.... turned out beautifully. Thank you fo rsharing the recipe.

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MattsGirl28

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Reviewed: Oct. 17, 2005

i love this recipe my family enjoyed it and went for seconds only thing i did diffent is add pappys season to the meat when i brown it

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kissy

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Reviewed: Sep. 24, 2005

Not sure if I did anything wrong, but we didn't really care for this. It was too bland for our tastes.

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JURICELL

Home Town: Atlanta, Georgia, USA

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Reviewed: Sep. 20, 2005

My family did not like this one, but I did. It had a little too much stuffing and was a bit rich for the qty of stuffing that it called for. I will definately make this one again but will use less bread crumbs for the stuffing mixture.

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LORIANDGIRLS

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Reviewed: Jul. 28, 2005

Although extremely simple to make, it was quite bland. I did add almost double the chicken broth because the cubed bread still appeared pretty dry when all was mixed together. I probably will not make again.

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Blon-Dish

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Reviewed: Jul. 8, 2005

My husband and I don't normally care much for pork, but this pork was the most tender we've ever had! I browned some garlic with the pork, omitted the water, and used cream of celery instead of mushroom. I put the meat in the middle of the pan with the stuffing on either side and covered just the meat with the soup. I would recommend using a little less butter, toasting the bread first, and adding parsley. Overall, will make again!

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Krazyquilts

Cooking Level: Expert

Home Town: Lakewood, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: May 25, 2005

We've made this recipe at least four times since we came across it and loved it every time.

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: May 7, 2005

Good but I agree with the reviewer that said it is no different than pork chops and stove top.

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Pamela

Home Town: Hinckley, Illinois, USA

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Reviewed: Mar. 23, 2005

Sprinkled salt, pepper, and garlic on pork chops before frying since one of the reviews stated it was bland. I didn't have any old bread so I used Stove Top stuffing. My husband didn't think it tasted any different than cooking the pork chops and stuffing separately. It was also more work than cooking them separately.

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WEACAT

Home Town: Racine, Wisconsin, USA

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Reviewed: Mar. 13, 2005

This was very good. I used my own stuffing recipe that makes quite a large amount of stuffing. I let the chops cook for about 20 minutes alone in the pan with the cream of mushroom soup mixture on them. Then, added my stuffing and cooked for about 30 minutes uncovered. The chops were very tender, no need for a knife. And the stuffing absorbed the mushroom soup on the bottom of the pan. It was very good!

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JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Mar. 12, 2005

this recipe was really bland! the stuffing had an okay flavor,although a little mushy,the pork needs much more flavor.

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SRCHATHAM

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Reviewed: Mar. 12, 2005

Tina, this was the first time I have ever made stuffed pork chops....this is a FANTASTIC recipe....Thank you! I used thick pork chops, made a pocket in them then stuffed with filling. I did make a few adjustments because I didn't have chcken broth but it worked great.

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SMR16652

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Reviewed: Mar. 7, 2005

This was a wonderful recipe, however i did add and change things up a bit. I used 2lbs thin boneless center cut porkchops (as i browned them i put a dash of salt, pepper and garlic powder), 21/2 cups seasoned packaged breadcrumbs with 1/2 cup of cubed bread, instead of mixing the water and soup together i mixed 1/2 cup of chicken broth with 1 can of cream of chicken soup. Before i baked it all i spikeled 1/4 cup of chicken broth over the dish so that the stuffing does not dry out. i also left out the celery and onions because the packaged bread crumbs i used were already wonderfully flavored. Again this was very tasty!

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PUNKERS7881

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 26, 2005

An absolutely wonderful dish! Green veggies and carrots make this meal complete

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SMKY001

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Reviewed: Feb. 19, 2005

I appreciate reading all the previous comments. I did season the pork before browning with garlic and black pepper. I also preheated the chicken/mushroom soup with sour cream and sherry in the hot fry pan. Fortunately I had some holiday stuffing (the ONLY kind we like, I always make extra) in a FoodSaver in the freezer, so no stuffing prep! (I'm accepting bribes for THAT recipe LOL!) I had 2 small boneless pork tritips that I flattened and simply made a sandwich with the stuffing in the middle. Baked covered 25 minutes, uncovered 10 minutes and turned to broil for a couple more. I heated some of the soup mix separately so as not to drown (and sog) the stuffing, mixing it back in the casserole dish and stirring before serving. Next time my DH wants to add stuffing on top too (He does LOVE my stuffing!) This is a keeper, thanks Tina!

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