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Pork Chops with Stuffing and Potatoes

Pork Chops with Stuffing and Potatoes

Pork Chops with Stuffing and Potatoes

One of the very few problems I have with menu planning and cooking for my family is that I do not eat red meat and seldom eat poultry or fish. The Hubs loves the red meat, especially beef and pork, as he likes to remind me. It is fortunate that the people in my household are adventurous enough or hungry enough to eat the meals I prepare even when there is not even a hint of meat. That’s why I occasionally throw in recipes for them like Pork Chops with Stuffing and Potatoes.

My mother shared this recipe with me close to 25 years ago. It came from a cookbook she had. She liked the recipe because it didn’t dirty a bunch of dishes, because everything could be prepped in the same skillet and then put into a casserole dish. She would comment that “it didn’t dirty too many bowls”.

When I made this dish for the family yesterday I did dirty a few more dishes than my mother, because I did not cook the stuffing in the same skillet as I had browned the pork chops.* When I was preparing the stuffing portion, the family thought I was making a Thanksgiving dinner it smelled so delicious! D3 and D4 don’t remember ever having had Pork Chops with Stuffing and Potatoes before, but they have both suggested that we have it again soon. We all agree that I need to make twice as much stuffing the next time. It is excellent. My mother’s suggestion when I told her that I made it was that I invite her to dinner the next time. I served this with green beans.

Pork Chops with Stuffing and Potatoes, Green Beans

Would you like me to invite you to dinner, also?

Pork Chops with Stuffing and Potatoes

  • 4-6 pork chops
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • ½ cup onion (chopped)
  • 1/4 cup butter
  • 4 ½ cups white bread (cubed)
  • ½ teaspoon poultry seasoning
  • ¼ cup water
  • 4 medium potatoes (cubed)
  • 1 can cream soup (or cream soup substitute)
  • ½ cup water
  1. Preheat oven to 350. Spray a 9 X 13 baking dish with cooking spray.
  2. Heat oil in a skillet over medium heat. Season pork chops with salt and pepper and brown in the skillet.  Remove chops from the skillet and place in baking dish.
  3. In same skillet *add the butter and melt. Add onions and sauté until tender. Remove from heat and add bread cubes, poultry seasoning and ¼ cup water. Mix well and mound stuffing on top of chops in baking dish.
  4. Place quartered potatoes in skillet where stuffing was mixed and stir quickly to coat. If not thoroughly oiled, lightly spray with cooking spray. Place potatoes around chops.
  5. In same skillet or small bowl mix cream soup and ½ cup water, stirring to combine. Cover potatoes completely with soup mixture. Bake for 1 hour, checking every 20 minutes to ensure potatoes are still covered with soup mixture. Add water if needed to keep potatoes covered.
  6. Remove from oven and allow to cool for 5-10 minutes before serving.

I use cream soup substitute in place of canned cream soup. Find the recipe below:

 

https://ortsofsorts.com/2013/09/16/chicken-spaghett…ezer-to-crockpot/

 

 
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Posted by on February 17, 2018 in Recipe

 

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