baked pork chops and stuffing without soup

Sprinkle with Worcestershire sauce if desired. Directions In a large saucepan, combine the vegetable/seasoning packets from stuffing mix with broth and butter. Cover and remove from the heat; let stand for 5 minutes. baking dish. Place chops in an ungreased shallow baking pan. In a large saucepan, combine the vegetable/seasoning packets from stuffing mix with broth and butter. Cover the baking dish. Bake for 1-1/2 to 2 hours, or until pork chops are very tender. Sprinkle with freshly ground black pepper. x 9-in. I have used this recipe many, many times, it is so easy and quick and always comes out great! Tender boneless chops instead of bone-in chops cuts down on the cooking time, too, without sacrificing flavor.—Taste of Home Test Kitchen, Greendale, Wisconsin, Quicker Pork Chops Over Stuffing Recipe photo by Taste of Home. Dry-Rub Grilled Pork Chops over Cannellini Greens, Pressure Cooker Pork Satay with Rice Noodles, Pressure-Cooker Sweet Onion and Cherry Pork Chops, Pressure Cooker Pork Chops and Acorn Squash, 12 Contest-Winning Chicken & Chops Recipes Perfect for Weeknights, Do Not Sell My Personal Information – CA Residents, 8 boneless pork loin chops (1/2 to 3/4 inch thick and 4 ounces each). In a skillet, brown the pork chops in oil. 4 pork chops (about 3/4 to 1 inch in thickness) Kosher salt and black pepper to taste 4 tablespoons butter 1/2 cup celery (chopped) 1/2 cup onion (chopped) 1 cup carrots (julienne sliced, or about 3/4 cup shredded or diced carrots) 1 box stuffing mix with herbs (about 6 to 8 ounces) 1 1/4 cups chicken stock (or broth, low sodium or unsalted) Let meat stand for 5 minutes before serving. It was very good,but the chops came out a little soggy on the bottom. Spoon stuffing into eight mounds in a greased 13-in. Place the pork on each side of the stuffing. baking dish. Uncover; bake 15 minutes longer or until a thermometer reads 145°. Sprinkle... Cover and … Spoon the stuffing across the center of a 3-quart shallow baking dish. I then used a 1/2 cup scoop to make the mounds and covered with the pork chop. Combine soup and water; pour over chops. Bake thinner (1/2") pork chops for a minimum of 1-1/2 hours, and add time for thicker pork chops. Sprinkle with parsley if desired. Taste of Home is America's #1 cooking magazine. Directions. Cover and bake at 425° for 15 minutes. Spoon stuffing into eight mounds in a greased 13-in. I used stove top and made it according to the directions on the box. Big hit and so much easier than stuffing them. Place a pork chop over each mound. x 9-in. Uncover; … Reduce heat; cover and simmer for 5 minutes. Place a pork chop over each mound. Bring to a boil. Cover and bake at 350° for 30 minutes. Stir in stuffing. Step 4 Bake at 400°F. Pour the soup mixture over the pork. Sprinkle with the cheese. for 30 minutes or until the pork is cooked through. Bring to a boil. If using especially thick pork chops, I would recommend at least 2 hours of bake time, plus covering the dish for the first 30 minutes in the oven. Step 3 Stir the soup and milk in a small bowl. Boxed stuffing mix eliminates the need to cube bread and chop onion and celery, yet provides homemade flavor.

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