Grandma's Baked Pork Chops and Stuffing

by HomeCooking
Prep: 15m
Cook: 30m
pork
Grandma's Baked Pork Chops and Stuffing - Image

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Ingredients
Servings:4
2tbspcanola oil
4boneless pork chops
3cupFrench bread
1/4cupbutter
1/4cupchicken broth
2tbspcelery
2tbsponion
1/4tsppoultry seasoning
10 3/4ozcondensed cream of mushroom soup
1/3cupwater
salt and pepper, to taste
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season and brown the chops

    Heat your oven to 350°F. Pat the pork chops dry and sprinkle both sides with salt and pepper. Warm the canola oil in a large skillet over medium heat, then brown the chops on both sides, about 5 minutes per side. Move them into an ungreased 13x9-inch baking pan.

  1. 2

    Toss together the stuffing

    Cut the French bread into 1/2-inch cubes (day-old or lightly toasted bread holds up best). In a large bowl, toss the bread cubes with the melted butter, chicken broth, finely chopped celery, chopped onion, and poultry seasoning until everything is evenly moistened.

  2. 3

    Top the chops

    Spoon about 1/2 cup of the stuffing mixture onto each pork chop, mounding it up nice and cozy.

  3. 4

    Make the sauce and bake

    Stir the cream of mushroom soup together with the water until smooth, then pour it evenly over the chops. Cover the pan and bake for 20 minutes. Uncover and bake another 10 to 15 minutes, until a thermometer in the pork reads 145°F. Let the pan stand 5 minutes before serving so the juices settle.

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Grandma's Baked Pork Chops and Stuffing

Created by: HomeCooking

Prep Time: 15m
Cook Time: 30m
Servings: 4

Ingredients

  • 2 tbsp canola oil
  • 4 boneless pork chops
  • 3 cup French bread
  • 1/4 cup butter
  • 1/4 cup chicken broth
  • 2 tbsp celery
  • 2 tbsp onion
  • 1/4 tsp poultry seasoning
  • 10 3/4 oz condensed cream of mushroom soup
  • 1/3 cup water
  • salt and pepper, to taste

Instructions

  1. Season and brown the chopsHeat your oven to 350°F. Pat the pork chops dry and sprinkle both sides with salt and pepper. Warm the canola oil in a large skillet over medium heat, then brown the chops on both sides, about 5 minutes per side. Move them into an ungreased 13x9-inch baking pan.
  2. Toss together the stuffingCut the French bread into 1/2-inch cubes (day-old or lightly toasted bread holds up best). In a large bowl, toss the bread cubes with the melted butter, chicken broth, finely chopped celery, chopped onion, and poultry seasoning until everything is evenly moistened.
  3. Top the chopsSpoon about 1/2 cup of the stuffing mixture onto each pork chop, mounding it up nice and cozy.
  4. Make the sauce and bakeStir the cream of mushroom soup together with the water until smooth, then pour it evenly over the chops. Cover the pan and bake for 20 minutes. Uncover and bake another 10 to 15 minutes, until a thermometer in the pork reads 145°F. Let the pan stand 5 minutes before serving so the juices settle.

Notes & Tips

This is the kind of supper that fills the whole house with that Sunday-dinner smell, even on a busy Tuesday. Browning the chops first is the little step folks want to skip, but don't — that golden crust is where all the flavor lives, and it keeps them from going gray in the oven. The cream of mushroom soup does double duty here: it makes its own gravy and keeps the chops from drying out while they finish baking. Use bread that's a day or two old so it soaks up all that good broth and butter without turning to mush. Serve it with green beans and a spoonful of the pan sauce over everything. Leftovers keep beautifully for a few days and reheat like a dream.