| Stuffed Pork Chops- with Extra Stuffing 4 or 6 Boneless Pork Chops 1-1/4 Inch thick (fat trimmed.) 2 Tbls. oil 3 cups bread cubes, french bread (or packaged cubes) 1 box cornbread stuffing mix 1 can chicken broth 1/2 cup chopped onion 1/2 cup chopped celery 1/4 cup butter or margarine 1/4 tsp. poultry seasoning or sage 1 can condensed cream of mushroom soup, undiluted 1/2 cup water salt and pepper to taste Melt butter in a small sauce pan and add onions, celery and packet of seasoning from the cornbread stuffing box, just until onions and celery are slightly tender, Add 1/2 of the chicken broth. Mix this with bread cubes and cornbread stuffing , and sage. Split pork chops to make a pocket for the stuffing. Brown quickly in 2 Tbls. oil on each side. Remove from pan and stuff the pockets. Place in a shallow baking dish. Mix mushroom soup and 1/2 cup water and pour over chops. Cover and bake for 45 minutes in a 350 degree oven. Uncover and bake for another 15 minutes. Add remaining chicken broth to the remaining stuffing, Bake in a small oven proof dish. Cover 350 degrees. Serve with mashed potatoes and green beans. Note: Left-overs can be all put in baking dish and reheated later. |