Thursday, January 20, 2011

Baked Pork Chops with Garden Stuffing

A chop is a tender cut of pork veal or lamb that has been taken from the loin or rib area. It may or may not be boneless. Just a tad bit of info, just what you wanted to know, huh!

Preheat oven 400*


1 can (10 oz) condensed golden mushroom soup
3/4 cup water
1 bag (16 oz) veggie combo
1 T. margarine or butter
4 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
6 pork chops 3/4 inch thick (about 2 pounds)
Optional: fresh thyme and bay leaves.

In large saucepan mix 1/3 cup soup, 1/2 cup water, vegetables and butter;

Over medium heat, heat to boil, stirring occasionally; Remove from heat;

Add stuffing, mix lightly;

Spoon into greased 3-quart shallow baking dish. Arrange chops over stuffing;

Mix remaining soup and water; spoon over chops;

Bake for 40 minutes or until chops are no longer pink;

Plate up; garnish with optional ingredients.

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