Pork Chops & Stuffing
Yield
4 servingsPrep
20 minCook
60 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | slices |
bread
cut into cubes |
|
| 2 | tablespoons |
onions
chopped, or 2 tablespoon minced |
|
| ¼ | cup |
butter
melted |
|
| 2 | tablespoons |
water
|
|
| ¼ | teaspoon |
poultry seasoning
|
|
| 1 | can |
cream of mushroom soup
|
|
| ⅓ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
|
*
|
| 15 | ml |
vegetable oil
|
|
| 3 | slices |
bread
cut into cubes |
|
| 3E+1 | ml |
onions
chopped, or 2 tablespoon minced |
|
| 59 | ml |
butter
melted |
|
| 3E+1 | ml |
water
|
|
| 1.3 | ml |
poultry seasoning
|
|
| 1 | can |
cream of mushroom soup
|
|
| 79 | ml |
water
|
|
Directions
Preheat oven to 350℉ (180℃). Brown chops and place in a shallow baking dish ( 2 to 2½ quart ).
Lightly mix together bread, onion, butter, 2 tablespoons water and poultry seasoning .
Place a mound of stuffing on top of each chop.
Blend soup and ⅓ cup of water, pour over chops.
Bake uncovered for one hour.
