Friday, September 17, 2010

Stuffed pork chops

This was a deliciously easy dish that impressed my family, and people used to pay me to cook this for them. Go figure!
First you need some thick pork chops-I get the boneless ones from Costco, oh so tender and lean.
Boxes of stuffing mix-I told you this was easy right?
Cream of whatever soup-I use mushroom or celery
Chicken broth
Corn starch
Seasoning-I used granulated garlic & Pappys. Pappys can be found in many places and  many varieties. I just use the original.
Start with making your stuffing according to package directions, you can add cranberries, apples, pears or raisins to this if you want.
While that is happening you want to butterfly all your chops. Don't know what that means? To butterfly pork, slice down length of chop without cutting all the way through; spread and flatten out to form a butterfly shape. Sprinkle your seasoning all over it, and fold it back together. Stick it in a frying pan drizzled with olive oil over medium high heat. Cook it until it's a little browned on the outside, at this point you're not cooking it all the way through. Pull them out and put them in a baking dish. Open the pork chop & stuff it with about a heaping tablespoon of stuffing. Throw them in a 350 oven for about 20 minutes uncovered.
While that's happening, toss the soup, broth, & corn starch into a pot and let it boil for about 2 minutes. At the 20 minute mark spoon it over the chops, let bake another 10 minutes. Pull it out and you're done!

I paired mine with some sauteed green beans. I took fresh green beans, salt, pepper, garlic, red onions, and a couple slices of chopped smoked turkey, put them in a pan with some olive oil and cooked them to the texture I liked.

Let me know what you think!

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