Crazy Good Stuffing And Baked Chops Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
• Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.

Steps:

• Sprinkle both sides of chops with salt and pepper.
• In a large skillet over medium-high heat; brown pork chops in the oil.
• Removed pork chops and set aside.
• Cook onion and celery in the same skillet until onion is tender.
• Add chopped apples and cook another minute.
• Stir in chicken broth and celery soup.
• Bring to a simmer.
• Remove from heat; stir in stuffing cubes until cubes are moistened.
• Pour stuffing mixture into a lightly greased or sprayed 13x9-inch baking dish.
• Place pork chops on top of stuffing.
• Cover with foil and bake at 375 degrees for 30-40 minutes or until chops are cooked through but still juicy.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• In a large saucepan over medium-low heat, cook and stir the mushrooms and onion until the mushrooms are soft and have given up their liquid, about 5 minutes. Stir in the sherry, bring to a boil, and simmer until the onions are tender, 2 to 3 more minutes. Sprinkle flour over the mixture, and cook, stirring constantly until thick. Gradually mix in 2/3 cup milk to make a creamy gravy, stirring constantly to avoid burning. Mix in 1 can of cream of mushroom soup and the dry stuffing, bring to a simmer, and cook until the stuffing mix is moist, about 5 minutes.
• Melt butter over medium heat in a large skillet until no longer foamy, and pan-fry the chops until browned but not cooked through, about 5 minutes per side. Transfer the chops to the prepared baking dish. Stir water into the skillet, bring to a boil, and scrape and dissolve any flavor bits left in the skillet. Let the mixture boil until reduced by half, about 10 minutes. Pour the skillet drippings into the stuffing mix, and mix thoroughly.
• Scoop up generous amounts of stuffing and mound on each chop. Whisk together 1 can of cream of mushroom soup with 1/2 soup can of milk, and pour the soup mixture over each chop to cover.
• Bake in the preheated oven until chops are tender and cooked through, about 20 minutes. An instant-read thermometer inserted into the center of a chop should read at least 165 degrees F (74 degrees C).