Stuffed Pork Chops
These are one of my favorite food items from childhood. My mother used to make these but her recipe just seemed way too complicated to bother…until now.
My version of this dish is super simple and one that has become a favorite of mine again!
One-Half a pork loin* (this makes 8 REALLY large chops)
2 boxes Stuffing Mix
2 cans Cream of Whatever Soup (mushroom, celery, etc)
1 can mushrooms (optional)
Salt, pepper, garlic salt
* Using a pork loin over pre-cut chops will save a fortune.
Directions to cut chops:
- Place Pork Loin on cutting board and score into equal portions on bottom side with a sharp knife (use bottom side so if you need to adjust you are not cutting top of chop). Slice pork loin into chops about 3 fingers wide. By making the larger chops, the meat will not dry out as easily which will result in much tender and moister chops.
- Place one of the chops flat on the cutting board and using a small sharp knife, cut the chop almost in half. Leave about half an inch attached at back.
- Continue cutting all the chops.
- Sprinkle chops with salt, pepper and garlic salt on both sides
In a medium bowl, prepare the stuffing according to directions on the box.
Place sliced chops in baking dish (with this recipe you will need two baking dishes)
Open chop and place a large serving spoonful of stuffing inside the chop, repeat until all the chops are stuffed. Any remaining stuffing can be served as side dish.
Combine soup and mushrooms. Pour over stuffed chops.
Bake at 350 degrees for 50-60 minutes or until pork reaches internal temperature of 160.
Note: These are monster pork chops. I would say to plan on halving them for children or smaller appetites. My grown men only eat one of them!
They are great served as left overs…however you will want to add more soup or possibly broth as the stuffing will absorb the liquid overnight.