BLUE RIBBON PORK CHOPS
- 4 large pork chops
- 2 tbsp chopped onions
- 1/4 cup melted butter
- 3 cups cubed bread
- 1/4 cup chicken broth
- 1/4 tsp poultry seasoning
- 1 can cream of Mushroom Soup
- Salt and pepper to taste
Sear pork chops until golden brown on both sides with 2 tbsp of butter and 2 tbsp of olive oil.
In a small pan, saute chopped onion in butter until soft and translucent.
In a medium bowl, combine cubed bread, sauteed onions, broth and poultry seasoning. Stir to combine ingredients and let soak for a few minutes.
Put browned pork chops in a casserole dish. Squeeze bread mixture into 4 mounds, placing 1 mound on top of each pork chop. Pour soup over top.
Cover and bake at 350 degrees for about 1 hour.