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Stuffed Pork Chops Recipe

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This recipe for Stuffed Pork Chops, by , is from The Moore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Keith Moore


Bread, cubed
Celery, Chopped
Onion, Chopped

Bone-in Pork Chops
Olive Oil
1 Can Mushroom Soup

Melt the butter in a large pan over low heat
Add the celery and onions, then turn off the heat
Season with thyme, rosemary, salt and pepper.
Add the bread and stir.
Let sit for 5-10 minutes then mix with your hands.

Heat a frying pan and add olive oil.
Season pork chops then brown on both sides.
Just get some color on the chops, don't cook them through.
Remove from heat and cool.

When the chops cool, use a knive and make pockets cutting to the bone.
Compress the stuffing and pack into the pockets in the chops.
Place on baking tray and refrigerate for at least 1 hour.

Preheat oven to 175C.
Remove chops and let warm to room temp.
Combine mushroom soup with 1/2 can of water, and pour on top of chops.
Put foil over chops and bake for 40-50 minutes.
Remove foil and cook for another 10 minutes.
Internal temp should be 145F (63C).
Rest the chops and serve.

Personal Notes:
Personal Notes:
This is like Christmas Eve chicken, except with pork chops. The mushroom soup acts as a self-making gravy. You can leave it out if you already have white sauce made.




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