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Butterflied Pork Chops with Stuffing Recipe

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This recipe for Butterflied Pork Chops with Stuffing, by , is from The Adams & Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Adams
Added: Friday, June 16, 2006


4 Butterflied Pork Loin Chops 1 inch thick or/
8 Butterflied Pork Chops Loin 1/2 thick

1 T. olive oil
4 cups stale bread, cut into 1/2 cubes
1/3 cup butter, melted
1/3 cup chicken broth
1/3 cup celery, finely diced
1/3 cup onions, finely diced
1 small can of mushrooms, drained (optional) or
Sliced fresh mushrooms
1 tsp. poultry seasoning, or more to taste
1 large can cream of mushroom soup
1/2 cup water

Heat the oil in a lsage skillet and brown the pork
pork chops on both sides.

Toss the bread cubes, onions, celery, mushrooms and seasoning together and drizzle the butter and broth over all, toss again to distribute evenly.

Place the pork chops in a 9 x 13 baking pan that has been sprayed or lined with foil.

Mound the stuffing over the pork chops.

Whisk the soup and water together until smooth and pour it over the chops.

Cover with aluminum foil and bake in a preheated 350 oven for 30 minutes. Uncover pan and bake 15 minutes longer .

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is so easy to prepare and tastes good enough to serve to your guests.




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