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Crazy Good Stuffing and Baked Chops

Crazy Good Stuffing and Baked Chops

Pamela Frechette

"Handed down from my father, these baked stuffed chops were one of my favorites growing up. Not really 'stuffed,' but fabulous! The sherry, mushrooms, and cooking method combine for a truly rich and succulent dish that sets it apart from all others! I hope you enjoy them as much as I do!"
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Ingredients

1 h 15 m servings 633 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 35.9 g
  • 72%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1878 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. In a large saucepan over medium-low heat, cook and stir the mushrooms and onion until the mushrooms are soft and have given up their liquid, about 5 minutes. Stir in the sherry, bring to a boil, and simmer until the onions are tender, 2 to 3 more minutes. Sprinkle flour over the mixture, and cook, stirring constantly until thick. Gradually mix in 2/3 cup milk to make a creamy gravy, stirring constantly to avoid burning. Mix in 1 can of cream of mushroom soup and the dry stuffing, bring to a simmer, and cook until the stuffing mix is moist, about 5 minutes.
  3. Melt butter over medium heat in a large skillet until no longer foamy, and pan-fry the chops until browned but not cooked through, about 5 minutes per side. Transfer the chops to the prepared baking dish. Stir water into the skillet, bring to a boil, and scrape and dissolve any flavor bits left in the skillet. Let the mixture boil until reduced by half, about 10 minutes. Pour the skillet drippings into the stuffing mix, and mix thoroughly.
  4. Scoop up generous amounts of stuffing and mound on each chop. Whisk together 1 can of cream of mushroom soup with 1/2 soup can of milk, and pour the soup mixture over each chop to cover.
  5. Bake in the preheated oven until chops are tender and cooked through, about 20 minutes. An instant-read thermometer inserted into the center of a chop should read at least 165 degrees F (74 degrees C).

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 24
  1. 25 Ratings

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Most helpful positive review

I'm the submitter of this recipe and I'd like to note that when you stir in the mushroom soup and the stuffing into the "creamy gravy"...you cannot simmer this. Just cook it for a few min. I wis...

Most helpful critical review

This dish just didn't come together for me. The cream of mushroom soup was far too overpowering. Also combined with the fact that I usually don't like pan-fried meat, it bombed on me. The stu...

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Least positive
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I'm the submitter of this recipe and I'd like to note that when you stir in the mushroom soup and the stuffing into the "creamy gravy"...you cannot simmer this. Just cook it for a few min. I wis...

I made these for supper last night, and I thought they were, in fact, CRAZY good. Based on what I had on-hand, I had to rearrange things a little, but I tried to keep as close to the recipe as I...

The stuffing was amazing! I used bone in chops because that was all I had...not the best thing to do. We had to scrape the stuffing off so we could see where to cut the chop. Very tasty thoug...

This was an instant hit! Classic comfort food at its best. The only changes I made: an 8 oz package of stuffing mix was plenty, and I added some black olives to the stuffing. I served it with ma...

Found this recipe when looking for a throw-together dinner. I happened to have all the ingredients on hand. It turned out absolutely fantastic!

Thanks, Pam's dad, for an outstanding recipe! Even my picky 22 month-old loved this. Next time, I'll try this recipe with chicken breasts. I'm sure it's excellent that way as well, but delici...

Pretty darned good! I did play with this some, but the recipe and its directions are fine too, just as is. This is an ideal dish for you to put your own spin on and I'll bet the same cook proba...

We loved this recipe. At first I thought it was way too much stuffing, but it really wasn't. We love fresh mushrooms so next time I think I'll add more but we gave it a 2 thumb up. It was eve...

This dish just didn't come together for me. The cream of mushroom soup was far too overpowering. Also combined with the fact that I usually don't like pan-fried meat, it bombed on me. The stu...

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