Stuffed Pork Chops
July 28, 2014
Categories: Dinner, Main Dish, Pork, Chops, Vegetables, Southern, Budget-Friendly, Cooking With Condensed Soup, Entertaining, Fall/Autumn, Father's Day, Sunday Dinner, Winter, Oven Bake, No Eggs more
"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"
- 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 by Step Method
Mix the corn, bell peppers, celery, and butter together.
Cut pockets in the pork chops.or can fold over pork steak flour the meat.
Stuff pockets with vegetable mixture.
Mix flour into soup, if you are going gluten free just use cornstarch.
Place chops into a casserole dish.
Pour soup over meat. if you don't want watery gravy do cornstarch here
Cover casserole with foil paper.
Bake for 2 hours at 350 degrees Fahrenheit.
Tips & Variations
No special items needed.