This is not my recipe. It was a recipe I found years ago on a recipe site that no longer exists.
It is absolutely delish, easy and used no “cream of” soups.
I had written it down thank goodness in a rich text text file with a screenie so even though it can not be found anywhere else anymore…I STILL HAD IT! Yippie! I LOVE this recipe. Hopes you will too.
Pork Chop and Stuffing Casserole
This easy pork chop casserole recipe is perfect for an everyday family dinner. The
stuffing is made with herb stuffing mix, such as Stove Top, or use a stuffing crumb
recipe. Pork rib chops or loin chops are excellent choices for this dish, and pork
chops on the bone will be more flavorful than boneless.
Add a tossed salad, steamed vegetables, or sliced fresh vegetables and cranberry
sauce for a quick and tasty weekday meal. This recipe also works quite nicely with chicken.
Ingredients
2 tablespoons olive oil (extra virgin or vegetable oil)
4 pork chops (about 3/4 to 1 inch in thickness)
Kosher salt and black pepper to taste
4 tablespoons butter
1/2 cup celery (chopped)
1/2 cup onion (chopped)
1 cup carrots (julienne sliced, or about 3/4 cup
shredded or diced carrots)
1 box stuffing mix with herbs (about 6 to 8 ounces)
1 1/4 cups chicken stock (or broth, low sodium or
unsalted)
Steps to Make It
Heat the oven to 350 F/180 C/Gas 4.
Grease a shallow baking dish (7×11 or 9×13-inch, large enough for the 4
chops).
Coat the bottom of a large skillet with olive oil; heat over medium heat
until hot.
Rinse the chops, and pat dry with paper towels. Sprinkle with kosher
salt and freshly ground black pepper.
Add the pork chops to the skillet, and cook for 2 to 3 minutes on each
side, or until they are nicely browned. Remove the pork chops to a
plate.
Add butter to the skillet, and reduce heat to medium-low.
Add the chopped celery, onion, and carrots; saute for about 3 to 4
minutes, just until vegetables are tender.
Add the stuffing mix and chicken broth to the sauteed vegetables; stir
until blended and the stuffing mix is thoroughly moistened.
Spoon the mixture into the prepared baking dish; top with the seared
pork chops.
Cover the dish tightly with foil, and bake in the preheated oven for
about 35 minutes.
Recipe Variations
***** Brush the pork chops with barbecue sauce or marmalade
before baking.
***** Add chopped or sliced mushrooms to the skillet along with
the celery, onion, and carrots
