Recipe by pam
"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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sliced fresh mushrooms, or more to taste
dry sherry, or to taste
all-purpose flour, or as needed
milk, or as needed
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (14 ounce) package
dry bread stuffing mix
boneless pork chops
1/2 (10.75 ounce) can
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 wish I had more control over the editing process of my father's recipe as some things have been changed (like words and time). This really is a recipe that you just eye ball as it cooks. For example, it may take less than 10 min for your pan drippings to reduce by half. ;) Otherwise, a big thanks to the AR staff for publishing my father's recipe!! :D
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 stuffing had surprisingly little flavor. As I was eating my pork chop, I pondered what a homemade mushroom sauce would do to the overall quality of the recipe.
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 could. I browned the chops first, then made the sauce and stuffing mixture. I didn't have cream of mushroom soup on hand, so I nearly tripled the sauce recipe (actually used 1/3 cup sherry, 1/3 cup flour, and about 3 cups milk), and seasoned with No-Salt Seasoning, also from this site, plus a little salt and pepper. I removed about 1 1/2 cups of the sauce from the pan before stirring in the stuffing mix. Topped the chops with the stuffing mixture, one slice of provolone cheese, and the remaining gravy. It was absolutely WONDERFUL, and as much as I hated to deviate from your father's recipe, I'm so glad you shared it, and I'm glad it led to such a great meal for us. Can't wait to try the original version, too - hopefully next time I'll be better prepared and have all the stuff ready! Thanks for sharing, Pam!
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 though...I will make again with boneless chops as the recipe calls for.
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 mashed potatoes= killer! My husband was in heaven! My 16-month old, who is quite picky, gobbled it up, too! Thanks for the recipe.
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 delicious as-is.
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 probably wouldn't make this the same way twice! In my case, I did NOT brown the chops first. These boneless chops are so lean I didn't want to risk overcooking them. I put them in a foil-lined plan for easy clean up that I had oiled lightly with olive oil. I seasoned the chops with salt, pepper and poultry seasoning (a good place for your own spin here in terms of seasonings!) To the stuffing itself I added chopped celery cuz Hubs likes it. I found it kind of drab looking and seriously in need of some color, easily rectified with a little chopped parsley. To the sauce I added a good glug of white wine (Chardonnay) as well as a couple of shakes of Worcestershire sauce. Perfectly baked, juicy and tender, after 30 minutes and, like meatloaf, good comfort food. Bonus for calling for boneless chops – good, clean eatin’ with no bone to have to work around!
* Percent Daily Values are based on a 2,000 calorie diet.
Crazy Good Stuffing and Baked Chops
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 217
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