"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pork Chops and Stuffing Recipe

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

Contributor:  
Contributor:  
Amy Miedema
Added: Saturday, February 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 pork chops
1 (8oz.) pkg. mushrooms, chopped
8 slices of bread toasted
1 small onion
2 celery stalks, diced
2 cans cream of chicken soup
2 carrots diced
1 can of milk

Directions:
Directions:
Brown pork chops and remove from pan. Saute vegetables in the same pan. Mix soup and milk; add the sauteed vegetables. Cube the toasted bread. Put the pork chops in bottom of casserole pan or 9x13 pan. Top with bread cubes, then pour the soup mixture over all. Cover and bake at 350 degrees for 1 hour.

Personal Notes:
Personal Notes:
After I saute the vegetables, I chop them up with my food chopper or food processor before adding them to the soup. The kids (and husband) have no idea how many vegetables they are eating in this meal, and they always scrape the pan clean!

 

 

 

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