Preheat the oven to 350 degrees.
Prepare stuffing as recommended on the box.
Spray 9x13 pan with non-stick cooking spray.
Place pork chops in the pan.
Spoon heaping stuffing mixture onto each pork chop.
Cover with foil and bake at 350 degres for 20 minutes.
While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
Serve with applesauce and enjoy!
150 degrees C).
Place pork chops in a large bowl and
Lightly brown pork chops in oil. Remove from heat.
Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.
Lay pork chops flat onto your work surface.
Purchase assorted size pork chops on sale.
Mix favorite prepared stuffing according to package.
Using small roasting pan, stand chops on end, placing largest on ends and smaller, thinner chops in center.
Place 1 or 2 tablespoons of stuffing between chops.
Bake at 350\u00b0 for 1 to 1 1/2 hours, depending on thickness.
00b0F Trim excess fat from chops, reserving the fat. Using a
Make package of stuffing mix. Slice thick pork chops 3/4 of the way open.
Stuff stuffing mix in pork chops. Place in oven-safe pan.
Put the rest of the stuffing mix around the pork chops.
et aside.
Take the pork chops and using a fillet knife
nd Italian seasonings.
Trim chops of visible fat.
Cut
nd mix thoroughly.
Place pork chops in the bottom of a
Preheat oven to 350\u00b0.
Trim pork chops well and cut a deep slash in the meaty side of each chop.
Chop apples with peel, onion and celery rather fine.
Mix with parsley, salt, pepper, sage and thyme.
Spoon as much stuffing as possible into each pocket; do not tie or skewer.
Place in buttered baking dish with cover or use foil.
Sprinkle with salt, pepper and sage.
Cover and bake 1 1/4 hours.
Remove cover and bake another 20 minutes or until chops are brown.
Makes 6 servings.
Dredge pork chops in flour seasoned with salt and pepper. Brown chops in a large frying pan in oil on high heat.
In another pan at the same time, saute celery and onion in the butter until onion is transparent.
Add celery and onion to bread and apples. Season with salt, pepper and poultry seasoning.
Moisten with chicken broth.
00b0F.
Lay out 4 pork chops in a 12x 8x baking
Cut pocket into each pork chop, cutting from edge nearest bone.
Lightly season pockets with salt and pepper to taste.
Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
Stuff pork chops with vegetable-rice mixture.
Secure along fat side with wooden toothpicks.
Pour any remaining vegetable-rice mixture into slow cooker.
Add stuffed pork chops to slow cooker.
Moisten top of each pork chop with tomato sauce.
Pour any remaining tomato sauce on top.
Cover and cook on low 8 to 10 hours or until done.
ver medium high heat. Drizzle chops with oil and season with
ockets in one side of chops.
Mix croutons, pesto sauce
ven to 350\u00b0F. Stuff pork chops with chorizo mixture and close
nstructions (or make your own recipe).
After the stuffing is
o 350\u00b0F.
Rinse pork chops.
Pat dry and place
Place stuffing in pockets of chops; secure with toothpicks. Brown in shortening; sprinkle with salt and pepper.
Place chops in shallow baking pan.
Combine Heinz 57 sauce and water.
Pour over chops.
Cover with foil.
Bake in 350\u00b0 oven for 1 hour and 15 minutes or until chops are tender.