"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Chops 'n Stuffing Recipe

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

Dorothy Wirfel


4 pork chops


4 c. soft bread cubes
1 egg
2 T. chopped onion
1/4 c. chopped celery
1/4 c. melted oleo or butter
sprinkle of parsley
salt and pepper to taste
1/4 c. chicken broth, or bouillon and water

1 (10 1/2 oz.) can cream of mushroom soup
1/3 c. water

Brown chops on both sides, place in shallow baking dish.
Lightly mix together stuffing ingredients (or make your own). Place a mound of stuffing on each chop. Blend soup with 1/3 c. water. Pour over chops and stuffing. Bake at 350 for 1 hr. or until tender. (If doubling this recipe, try cream of celery soup with the mushroom soup.)




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