Thursday, December 2, 2010
Stuffed Pork Chops
4 to 6 thick cut boneless pork chops
3 c. stuffing mix (your choice of flavor)
1/2 to 1 c. chicken stock
1 small can cream of chicken soup
enough milk to fill empty soup can
Mrs Dash, garlic & herb blend
Preheat oven to 350.
In skillet, heat olive oil. Add pork chops and just brown on each side.
Remove chops from pan, cut through 2/3 of each chop (basically butterfly cut them, leaving them intact on one short side).
In a bowl, mix stuffing mix and chicken stock. Place a large spoonful inside each "pocket" of the pork chops. It's okay if you have stuffing left over.
Mix cream of chicken soup and milk, pour over chops. Sprinkle any leftover stuffing mixture over top.
Cover and bake for 30 minutes. Remove cover and cook 10 additional minutes until pork chops are thoroughly cooked (no longer pink, internal temperature of at least 160)