"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Chops and Stuffing Bake Recipe

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This recipe for Pork Chops and Stuffing Bake, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randee Petersen
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes Stove Top Stuffing
6 boneless pork chops, 3/4" thick
1 (10 3/4 oz.) can Campbell's Cream of Celery Soup or Cream of Mushroom Soup
1/3 c. milk
1/2 c. shredded cheddar cheese

Directions:
Directions:
Prepare stuffing according to package directions. Spoon stuffing into sprayed/greased 13" x 9" x 2 shallow baking dish. Place chops on stuffing. Stir soup and milk in bowl. Pour over chops. Cover. Bake at 400 F for 45 minutes or until done. Sprinkle with cheese.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can substitute chicken for the pork chops if you want to.

 

 

 

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