Directions: |
Directions:Brown chops on both sides in small amount of oil in a skillet.
Place in chops in shallow baking pan about 8x8 in.
Lightly mix together the bread cubes, onion, butter, 1/4 C. water and poultry seasoning.
Place a mound of stuffing on each chop.
Blend soup and 1/3 C. water; pour over all.
Bake 350 degrees about 1 hour until tender. |
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Notes: |
Personal
Notes: GRANNY SAYS.....this is a pretty old recipe from my Campbell’s soup cookbook many years ago. Couldn’t find a date on the cookbook, but it is so old that this one recipe still fed my family of 5 comfortably along with mashed potatoes and trimmings, and back then we were a big meat and potatoes family, so you kids must have been pretty small...Now I would probably have to double or triple it for a meal, as it is a small recipe, and there’s not a lot of meat on a chop. But it is good. You kids always loved it...I think maybe because of the stuffing, I never made stuffing any other time of year but Thanksgiving and everyone loved that, so maybe that’s why this recipe was so appealing. But the chops were good too and the canned soups always made everything so much more flavorful. And they still are big stapes in my cupboards, I am always using them in soups or casseroles or crock pot recipes etc. They can add a lot of flavor and thickening to sauces and gravies, etc. There are so many different soups
now in the soup aisle and each can usually has a recipe on it, so check them out, you just might find a good and simple recipe when you least expect it.
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This recipe for PORK CHOPS AND STUFFING is from