Stuffed Pork Chops
Ingredients
- 4 -5 bone in pork chops (about 1½ lbs total weight)
- salt and pepper
- 1 Tbsp canola oil
- 4 cups sandwich bread, cut into ½ inch cubes
- ¼ tsp dried sage
- 2 Tbsp chopped onion
- ¼ cup water
- ¼ cup melted butter
- 1 (10 3.4 oz) can cream of mushroom soup
- ⅓ cup water
- 1 Tbsp. soy sauce
Instructions
- Preheat oven to 350 degrees.
- Season pork chops with salt and pepper and place in a hot skillet coated with the 1 Tbsp canola oil. Cook pork chops just until both sides are brown on the outside.
- Place pork chops in a 9 x 13 baking dish lined with foil.
- In a bowl, toss the bread cubes with the sage. Then fold in the onion, butter, and ¼ cup water. Place a mound of the bread mixture on top of each pork chop.
- In another bowl, combine the mushroom soup, ⅓ cup water, and soy sauce together. Pour mixture over stuffing/chops.
- Bake at 350 degrees for 1½ hours or until pork chops are tender.
Notes
This can be prepared ahead of time and baked later. Just prepare and place in the fridge. Remove from fridge 2 hours before baking and prepare as above.
I added some broth to the bread crumb mixture to make it a little more moist.