Stuffed Pork Chops

From: MellowCellist

On Sep 22, 2009

Prepared exactly as directed and it was great! I thought it would turn out pretty bland, but it was very flavorful. Served with glazed carrots - yum!

From: Christmas Carol

On Sep 20, 2009

These came out looking gorgeous & tasting delicious. I made a little more stuffing and added some dried thyme to the mix, then piled it high on top of two thick boneless pork chops. The stuffing held firm to the chops & the gravy was perfect. What an all-around great meal!

From: Evil Genius

On Sep 23, 2005

I doubled the recipe and made this with some seasoned cornbread stuffing mix, adding onion and celery. I also deglazed the pan with about a half cup of white wine and let it reduce a little. I then added one can of cream of mushroom soup and a lttle water to the pan and whisked it together. It produced a more flavorful sauce with a nicer color, which I poured over the chops before baking. I made this dish once before and just mixed the soup with water as directed, but I expect this quick extra step will add a lot more flavor. Overall, I find this dish to be fast, easy and one our absolute favorites! Thanks for the recipe!

From: Jessica S.

On Oct 28, 2003

Yum! Yum! I had never made stuffed pork chops with the soup added. I used celery soup with only two chops for my husband and myself and I'm so glad I did. The "gravy" it makes was awesome and tasted wonderful on some mashed potatoes. Great recipe. I made only minor changes — I saute my celery and onions in the butter first and add a touch of sage and thyme to the stuffing. My husband has already asked me to make this again. A keeper!!