Stuffed Pork Chops

6
Servings
30m
Prep Time
2h
Cook Time
2h 30m
Ready In


"From Libby's old newspaper clippings. stuffed with veggies not stuffing .the recipe called for some water, but now the meat has water in it so doesnt need that .lol ive folded over a pork steak with this works fine if you look at juice in picture i had at least 1/2 cup juice coming from just chops you might want to add a couple of tablespoons cornstarch with 1/8 c water to chops . this has awesome flavor"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (345 g)
  • Calories 787.2
  • Total Fat - 44 g
  • Saturated Fat - 14 g
  • Cholesterol - 215.1 mg
  • Sodium - 356.4 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 13.3 g
  • Protein - 61.7 g
  • Calcium - 136.5 mg
  • Iron - 3 mg
  • Vitamin C - 8.6 mg
  • Thiamin - 1.2 mg

Step 1

Mix the corn, bell peppers, celery, and butter together.

Step 2

Cut pockets in the pork chops.or can fold over pork steak flour the meat.

Step 3

Stuff pockets with vegetable mixture.

Step 4

Mix flour into soup, if you are going gluten free just use cornstarch.

Step 5

Place chops into a casserole dish.

Step 6

Pour soup over meat. if you don't want watery gravy do cornstarch here

Step 7

Cover casserole with foil paper.

Step 8

Bake for 2 hours at 350 degrees Fahrenheit.

Tips & Variations


No special items needed.

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