Brown chops.
Remove and add water to the frying pan.
Place chops in a single layer in a baking dish.
In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
Then add contents of crumb packet.
Mix well.
For as many chops,make a ball of stuffing and place on top of each chop.
Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
Bake uncovered, 1 to 1 1/2 hours at 350 degrees.
Prepare stuffing mix according to directions.
Place in 9x13 inch pan.
Brown pork chops and place on top of stuffing.
Mix soup with milk and pour over chops and stuffing.
Bake at 350 degrees, covered, for 1 hour.
Combine bread cubes, onion, celery, salt, poultry seasoning and water in a 12 x 8-inch baking dish.
Mix to combine.
Arrange pork chops over stuffing.
Spoon soup over chops.
Cover with wax paper.
Microwave 25 to 30 minutes or until chops are tender, turning the dish once.
Brown pork chops.
While pork chops are browning,mix together bread crumbs,poultry seasoning, melted butter, diced onion, and 1/4 cup water in large bowl.
Mix well and set aside.
In another bowl, mix cream of mushroom soup and 1/3 cup water.
Mix well.
Place browned pork chops in baking dish.
Cover pork chops and stuffing mix with topping.
Cover with foil.
Bake at 350\u00b0F for 1 hour.
Season chop with pepper; place in a small nonstick skillet.
In a small bowl, combine all ingredients except 1 tablespoons water and cornstarch. Pour over pork. Bring to a boil. Reduce heat; cover and simmer 20-25 minute or until meat thermometer reads 160 degrees. Remove pork chop and keep warm.
Stir together cornstarch and 1 tablespoons water and stir into the pan juices. Bring to a boil and cook 1 minute or until thickened. Pour over pork.
Cut bones and fat from pork chop and cut meat into small pieces. Place bone, fat, and meat in a saucepan; add water, onion, chicken base, and garlic. Bring liquid to a boil, reduce heat to medium-low, cover saucepan, and simmer, adding more water every hour, 5 to 6 hours.
Strain broth into a bowl and separate bones from the meat. Put meat and 1/2 of the broth in a blender; blend. Return blended broth to broth in saucepan and mix well.
Cut pork chop down the center to butterfly
Heat oven to 350\u00b0F Prepare stuffing mix as directed on the package.
Meanwhile, heat large, ovenproof, nonstick skillet on medium-high heat. Add chops, cook 4 minutes on each side or until browned on both sides. Mix soup, onions and thyme; spoon over chops. Top each chop with 1/4 of the stuffing; sprinkle with cheese.
Bake 20 to 40 minutes or until chops are done (internal temperature of 160F).
epare the stuffing: In a medium saucepan, melt the butter and saute the
tock in a small saucepan and add the rice. Lower the
mbine the pork chop breading ingredients - flour, Parmesan cheese, salt, dill weed and pepper
Combine soup, celery, onion, paprika and stuffing mix and put in greased pie plate.
Arrange chops over stuffing mixture.
Press lightly into stuffing.
Combine sugar and mustard; spread evenly over chops.
Bake at 400\u00b0 for 30 minutes or until chops are tender.
killet. Remove chops from skillet and sprinkle with 1/2 teaspoon
Brown pork chops and drain off any fat. Place pork chops in a 4-quart crockpot.
Prepare stuffing mix as directed on package, using the 1-1/2 cups water.
Spoon stuffing mix over the pork chops. Top with the apple pie filling.
Cover and cook on LO heat for 4-5 hours, until meat is tender.
Cook stuffing according to directions on box.
Place cooked stuffing in casserole dish.
Layer pork chops over stuffing.
Pour gravy over pork chops.
Bake, covered, 45 minutes.
Uncover and bake 15 minutes.
Serves 4 to 6.
Brown the chops.
Make the stuffing by combining the first 5 ingredients.
Put browned chops in casserole dish.
Place a mound of stuffing on each chop.
Blend the soup and 1/3 cup water.
Pour over all of the chops and stuffing.
Bake at 350\u00b0 for 1 hour. (You may use Stove Top stuffing in place of making your own.)
Lightly brown chops in oil in large glass ceramic skillet; remove chops and sprinkle with 1/2 teaspoon salt.
Cook onions in drippings 3 to 5 minutes.
Stir in stuffing mix and sprinkle with 1 teaspoon salt.
Combine soup with water.
Add chopped apples, squash and diluted soup to stuffing; stir lightly to combine. Place in large skillet; then place chops on top.
Cover with foil. Bake in slow oven at 325\u00b0 for 45 minutes.
Remove foil and bake an additional 15 minutes.
A serving for 6.
Brown and drain the pork chops.
Mix the bread crumbs, melted margarine, poultry seasoning, onion and 1/4 cup water.
Place chops in crock-pot; put a mound of stuffing on each chop.
Blend the mushroom soup with 1/3 cup water; pour over chops and stuffing.
Cook on low for 6 to 8 hours.
0 mins. Drain and set aside.
Meanwhile
Salt and pepper pork chops and brown in skillet with small amount of shortening or vegetable oil.
Place slices potatoes in 1 and 1/2 quart baking dish.
Alternate layers of pork chops,onion,and potatoes.
Pour soup over top.
Cover with lid.
Bake at 350 degrees for 1 and 1/2 hours or until potatoes are tender.