Mom's Stuffing Pork Chops

Mom's Stuffing Pork Chops

18
JENSCOTT97 0

"This is a family favorite that we often had when company came for dinner. This recipe has gone home with many invited dinner guests. Mom never follows a recipe when she cooks, so this is my best guess of how she makes them! You may have to tweak things a bit, as all values for ingredients she uses are approximate. I still have not been able to replicate hers exactly!"
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Ingredients

1 h 50 m servings 291 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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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 350 degrees F (175 degrees C).
  2. Heat olive oil in a large skillet over medium high heat. Brown chops, turning once, and transfer to a shallow baking dish. Add water, and cover.
  3. Bake in the preheated oven for 1 hour.
  4. When chops are almost done, melt butter in a medium saucepan over medium heat. Cook and stir celery and onions until onions are translucent. Stir in bread crumbs, corn, poultry seasoning, salt, and pepper. Cook for 5 minutes, then spoon stuffing over chops and return to the oven. Bake, uncovered, for 15 minutes more, or until no longer pink in the center.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

THIS IS ONE OF MY FAV.DISH I HAVE BEEN MAKING THESE FOR OVER 30YRS ITS FROM BETTY CROCKER THEY ARE CALLED STUFFED TOPPED PC.I ADD THE BUTTER TO SAME PAN CHOPS HAVE BEEN COOKED IN AND ADD SAGE FO...

Most helpful critical review

Good, except for the cream corn. The sweetness just seemed not to belong in this savory dish. Maybe I'll use whole kernal corn next time. Other than that, it was very tasty and very easy!

THIS IS ONE OF MY FAV.DISH I HAVE BEEN MAKING THESE FOR OVER 30YRS ITS FROM BETTY CROCKER THEY ARE CALLED STUFFED TOPPED PC.I ADD THE BUTTER TO SAME PAN CHOPS HAVE BEEN COOKED IN AND ADD SAGE FO...

My mother has made this dish for years and it's a family favorite!! We omit the water around the chops and put the stuffing directly on top - bake covered for 1.25 hours and then uncovered for ...

We thought this recipe was really delicious! I changed a bit, based on previous reviews. I used Ritz that were roasted vegetable flavor for the bread crumbs, used onion powder instead of onion...

This was very tasty and easy to make. I omitted water and stuffed pork chops right after browning then topped with cream of mushroom soup and baked 1 1/2 hr.

Good, except for the cream corn. The sweetness just seemed not to belong in this savory dish. Maybe I'll use whole kernal corn next time. Other than that, it was very tasty and very easy!

WOW!!! This recipie is amazing. I was a bit hessitant to try it because it only has three reviews in two years. I made some minor modifications though. I used Ritz crackers instead of bread crum...

Very delicious. Served with mashed potatoes and gravy (made with the juices of the pork chops and water), and green beans.

Like other reviewers I used chicken broth instead of water and I added some fresh sage to the stuffing. I also thought that the cooking time seemed to be overly long and I hate dry pork so, I br...

Very good. My family liked it. I will make it again. I used at least 1/2 cup of onion and celery.I used about 3 1/4 cups of bread crumbs. I also put about 1/4 cup of cream of mushroom soup.