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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (319g) Recipe makes 4 servings |
||
| Calories 572 | ||
| Calories from Fat 302 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 33.6g | 51% | |
| Saturated Fat 11.6g | 57% | |
| Monounsaturated Fat 11.5g | ||
| Polyunsaturated Fat 6.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 93mg | 31% | |
| Sodium 1246mg | 51% | |
| Potassium 530mg | 15% | |
| Total Carbohydrate 37.4g | 12% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 4.6g | ||
| Protein 28.6g | 57% | |
Baked Stuffed Pork Chops
By: Seasoned Cook
Aug 19, 2008
WONDERFUL baked dish! This entree is a mainstay in our home and has been added to our family favorites list. May use bone-in or boneless pork chops. Easy and quick preparation. Note: One 6 oz. box of stuffing mix yields 6 servings. If your family likes a lot of stuffing you may consider using 2 boxes.
SERVES 4
Ingredients
- 4 pork chops, centercut
- 2 tablespoons vegetable oil
- 1 1/4 cups water
- 2 tablespoons butter
- 1 (6 ounce) Stove Top stuffing mix (chicken flavor)
- 1 (10 ounce) cream of mushroom soup
- 2 tablespoons sour cream
Directions
1
Lightly brown pork chops in oil. Remove from heat.2
Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.3
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.4
Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Mrs.JenB
On Aug 29, 2008
Fantastic! This recipe should have a million reviews. It is absolutely great. More stuffing surrounding would be good. I only used two porkchops for the entire stuffing mixture called here. Thanks 
From: riffraff
On Aug 21, 2008
This was a great Sunday dinner a few weeks ago for the boyfriend. He enjoys comfort food and this certainly filled the bill. I used low fat/low sodium cream of mushroom and no fat sour cream with great results. Twas a tad salty but that was probably my heavy hand when I seasoned the chops. Good tummy filler, goes well with a green salad.
From: PotziNPanz
On Sep 28, 2008
I made the chops following the recipe and I would have to agree with the previous poster on these. Not enough stuffing to go around and they were tough cooking them before hand, probably due to the length of baking in the oven. Also the salt is out of sight in this recipe. If I can find some low sodium soup or make my own, I may try these again sometime and make some adjustments. Potzi
From: Chef #945289
On Sep 24, 2008
The pork chops and stuffing were dry and the chops were way overcooked, and there really wasn't what I consider to be enough stuffing to put both under and on top of the 4 chops, more like enough for 2, if you like stuffing. I don't see any need to cook them before baking either. It made the chops tough and just another mess to clean up and another pan to wash. IMHO. I don't think we will make these again, as no one finished theirs. Sorry for the low stars, but I have to be honest here. Thanks for sharing anyway!
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