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READY IN ABOUT 1¼ hrs

Stuffed Pork Chops II

Read Reviews (48)

"The fastest, easiest way to stuff pork chops." — RAINY918

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Original recipe makes 4 servings Change Servings

1 1/2 cups dry bread crumbs
2 tablespoons butter
1 egg, beaten

2 cups whole kernel corn
4 pork chops butterfly cut
1 (10.75 ounce) can condensed cream of mushroom soup

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.

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PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

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A tasty recipe. I did notice that there were no spices so I added, sage, thyme, & celery salt to the stuffing mixture. Also, you probably should spray the pan with Pam or something to avoid sticking. I also added 3/4 milk to the soup so that I could "pour" it over the chops.

—KYRAP

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Most Helpful Critical Review

May 22, 2003

This did need spices, I did not put any in this time, I will when I make it again. it was easy and fast. and my ten year old Daughter liked it. But I only gave it a 3 because it didnt have much a flaver.

—JLSHELTON41

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60 Ratings

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Jun 30, 2007

Wonderful! I used Stove Top cornbread stuffing mix, added sauted onion. I also added mild to the sour, plus just a dash of hot sauce. I cooked the chops until they were nearly done and the stuffing was a bit crispy before adding the soup mixture. We loved it!

—LINDAGENE

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Dec 24, 2006

This is much better than the rating appears. Just be sure to add spices to the bread crumbs: I like rosemary, celery salt, thyme, and a little bit of whatever else I might have on hand. Also, put some of the filling on top of the pork chops. It adds a delicious crust!

—KATRICK123

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Dec 23, 2007

This dish gets 5 stars for my similar recipe that adds bacon wrapped around the stuffed chops. See my photo for the recipe. It's fit for a king!

—Holly Berry

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Mar 15, 2007

Very good recipe with a few modifications. First i added italian seasoning and 1/4 cup of parm. cheese and also a sauted chopped onion to the stuffing. i also didnt add the sauce til bout 1/2 way thru cooking. will definately make this again.

—Jennifer

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Mar 03, 2007

This was very good. I had read the other views and took someone's suggestion by addding some milk. Make sure you beat the egg before adding it to the breadcrumbs. I'm not a fan of mushrooms, however, it did go well with the pork. Unfortunately, hubby didn't like it. But hey, I'll be making more for the "other" family, hehe.

—Elina

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Jul 21, 2006

I added dried parsley, basil and onions to the stuffing and it was awesome! This is an autumn dish to me. I wasn't sure what to make with it and wasn't pleased with my sides. Next time I make it I will have mashed potatoes or sweet potatoes on the side or something.

—arempas1

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Nutrition

Calories
475 kcal
24%

Carbohydrates
49.8 g
16%

Cholesterol
105 mg
35%

Fat
20.7 g
32%

Fiber
3.4 g
14%

Protein
24.2 g
48%

Sodium
1112 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Pork Chops II

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 475
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 8g 40 %
Cholesterol 105mg 35 %
Sodium 1112mg 44 %
Potassium 457mg 13 %
Total Carbohydrates 49.8g 16 %
Dietary Fiber 3.4g 14 %
Protein 24.2g 48 %
Sugars 6.2g
Vitamin A 6 %
Vitamin C 1 %
Calcium 13 %
Iron 41 %
Thiamin 64 %
Niacin 80 %
Vitamin B6 18 %
Magnesium 16 %
Folate 49 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.