Sunday Best Stuffed Pork Chops Recipe

By carol gorman

Ingredients

• 1 package (6 ounces) pork stuffing mix
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coarsely ground pepper
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup 2% milk
• 1 cup (4 ounces) shredded smoked Gouda cheese
• 1 small apple, finely chopped
• 1/2 cup chopped pecans, toasted
• 8 boneless pork loin chops (6 ounces each)
• 2 tablespoons olive oil, divided
• Minced fresh chives or parsley, optional

Details

Servings 8
Preparation time 30mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended.

Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture.

In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up and spacing evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°.

Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives.
Yield: 8 servings.