Pineapple Stuffed Pork Chops
8 Boneless Pork Chops 1 inch Thick
1 pk(6oz)Stove Top Stuffing Mix for Pork
1 can crushed pineapple
1 10oz can Cream of Mushroom Soup
1 10oz can French Onion Soup
salt pepper to taste
Drain the pineapple, reserving liquid.
Add pineapple to dry stuffing mix in a sauce pan.
Prepare stuffing mix according to package directions, replacing the water with the liquid from the canned pineapple and the pineapple juice. (to equal
1 1/2 cups of liquid)
Salt and pepper chops.
Cut a side pocket in each of the chops.
Spoon stuffing into pockets.
Place chops in shallow baking dish or roaster pan, standing upright.
Mix mushroom soup and french onion soup until blended.
Pour soup mixture over chops.
Cover pan with foil and bake at 350 F. for 40 minutes.
Uncover and increase temp to 400 F. and bake for another 20 minutes until chops are browned.
Remove chops to platter and cover to hold warm.
Add flour to pan to thicken to gravy consistency.
There will be lumps in gravy from the stuffing that has spilled out.
This is more of a sauce than gravy, but if the lumps bother you, puree or strain smooth.
Pairs Well With
I came up with this recipes while trying to find different ways to use the whole boneless pork loin I had just brought on sale. Turns out pineapple and pork are quite the companions