Easy Pork Chops on Stuffing
The recipe Easy Pork Chops on Stuffing can be made in around 45 minutes. This recipe makes 6 servings with 378 calories, 33g of protein, and 16g of fat each. For $2.29 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It works well as an affordable main course. Head to the store and pick up pork chops, celery, salt, and a few other things to make it today. It will be a hit at your Thanksgiving event. 36 people were glad they tried this recipe. It is brought to you by Foodista. With a spoonacular score of 91%, this dish is great. If you like this recipe, take a look at these similar recipes: Pork Chops with Stuffing, Stuffing Coated Pork Chops, and Quicker Pork Chops Over Stuffing.
Servings: 6
Ingredients:
3 tablespoons butter
2 ribs celery finely diced
1 cup chicken broth (more or less)
2 tablespoons chopped fresh parsley
1/2 medium onion finely diced
pepper
6 pork chops
salt
8 slices stale white bread
Equipment:
mixing bowl
frying pan
aluminum foil
baking pan
paper towels
knife
oven
Cooking instruction summary:
- Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry. Place in a large mixing bowl.
- Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender. Add the onions and continue to cook over medium heat until translucent. Remove from the heat and add half of the chicken broth to the mixture.
- Add the chopped parsley to the bread cubes and toss to distribute evenly. Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.
- Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.
- In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat a non-stick saut pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.
- Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked. Remove from the oven and serve.
Step by step:
1. Early in the day (or the night before) cut the bread into inch cubes and leave out to air dry.
2. Place in a large mixing bowl.
3. Heat 2 tablespoons of the butter over medium heat in a saute pan and saute the celery till almost tender.
4. Add the onions and continue to cook over medium heat until translucent.
5. Remove from the heat and add half of the chicken broth to the mixture.
6. Add the chopped parsley to the bread cubes and toss to distribute evenly.
7. Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat a non-stick saut pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.
8. Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked.
9. Remove from the oven and serve.
Nutrition Information:
covered percent of daily need
