Pork Chops with Stuffing
CATEGORIES
INGREDIENTS
- 2 pork steaks or chops
- 1 tablespoon vegetable oil
- 3 tablespoons butter, cut into pieces, divided
- 1 small onion, diced
- 2 celery stalks, diced
- 12 mushrooms, sliced
- 1 teaspoon parsley
- ½ teaspoon poultry seasoning
- Salt and pepper to taste
- 5 slices bread, torn
- ½ can cream of celery soup
- ¾ cup chicken broth
DIRECTIONS
- 1. Preheat oven to 325 degrees.
- 2. Heat oil in a skillet over medium heat; brown pork chops on both sides then set aside.
- 3. In another skillet, melt 2 tablespoons of the butter over medium heat; add onions and celery and sauté
- a few minutes. Add mushrooms and sauté 2 to 3 minutes. Add parsley, poultry seasoning, salt, and
- pepper; sauté a few minutes, stirring often.
- 4. Scatter remaining 1 tablespoon of butter pieces over mixture; stir in until melted and ingredients are
- well coated. Add bread cubes and blend in well. (You may need additional butter for moistness.)
- 5. Mix soup and broth in saucepan; heat on low.
- 6. Spray a small casserole dish with vegetable spray; spread dressing over bottom then lay chops on top
- of dressing. Pour soup and broth mixture over top gradually, watching consistency (not thin or thick);
- cover and bake for 20 to 30 minutes or until well heated.