Sprinkle with Worcestershire sauce if desired. https://www.thedailymeal.com/baked-pork-chops-and-stuffing-recipe Bake thinner (1/2") pork chops for a minimum of 1-1/2 hours, and add time for thicker pork chops. I have used this recipe many, many times, it is so easy and quick and always comes out great! for 30 minutes or until the pork is cooked through. Sprinkle... Cover and … Dry-Rub Grilled Pork Chops over Cannellini Greens, Pressure Cooker Pork Satay with Rice Noodles, Pressure-Cooker Sweet Onion and Cherry Pork Chops, Pressure Cooker Pork Chops and Acorn Squash, 12 Contest-Winning Chicken & Chops Recipes Perfect for Weeknights, Do Not Sell My Personal Information – CA Residents, 8 boneless pork loin chops (1/2 to 3/4 inch thick and 4 ounces each). Bring to a boil. Tender boneless chops instead of bone-in chops cuts down on the cooking time, too, without sacrificing flavor.—Taste of Home Test Kitchen, Greendale, Wisconsin, Quicker Pork Chops Over Stuffing Recipe photo by Taste of Home. Place chops in an ungreased shallow baking pan. Sprinkle with the cheese. Spoon stuffing into eight mounds in a greased 13-in. Bake for 1-1/2 to 2 hours, or until pork chops are very tender. Sprinkle with parsley if desired. Cover and bake at 425° for 15 minutes. In a skillet, brown the pork chops in oil. Cover and remove from the heat; let stand for 5 minutes. Uncover; … Place a pork chop over each mound. Reduce heat; cover and simmer for 5 minutes. Step 3 Stir the soup and milk in a small bowl. Directions In a large saucepan, combine the vegetable/seasoning packets from stuffing mix with broth and butter. Pour the soup mixture over the pork. Step 4 Bake at 400°F. In a large saucepan, combine the vegetable/seasoning packets from stuffing mix with broth and butter. Place a pork chop over each mound. Spoon stuffing into eight mounds in a greased 13-in. Boxed stuffing mix eliminates the need to cube bread and chop onion and celery, yet provides homemade flavor. https://www.recipesthatcrock.com/pork-chop-stuffing-casserole-oven-recipe 4 pork chops (about 3/4 to 1 inch in thickness) Kosher salt and black pepper to taste 4 tablespoons butter 1/2 cup celery (chopped) 1/2 cup onion (chopped) 1 cup carrots (julienne sliced, or about 3/4 cup shredded or diced carrots) 1 box stuffing mix with herbs (about 6 to 8 ounces) 1 1/4 cups chicken stock (or broth, low sodium or unsalted) If using especially thick pork chops, I would recommend at least 2 hours of bake time, plus covering the dish for the first 30 minutes in the oven. x 9-in. Uncover; bake 15 minutes longer or until a thermometer reads 145°. I used stove top and made it according to the directions on the box. Stir in stuffing. baking dish. baking dish. x 9-in. Spoon the stuffing across the center of a 3-quart shallow baking dish. Cover and bake at 350° for 30 minutes. Taste of Home is America's #1 cooking magazine. Combine soup and water; pour over chops. Big hit and so much easier than stuffing them. Let meat stand for 5 minutes before serving. Sprinkle with freshly ground black pepper. https://www.food.com/recipe/stove-top-pork-chop-bake-150990 Bring to a boil. It was very good,but the chops came out a little soggy on the bottom. Directions. Cover the baking dish. I then used a 1/2 cup scoop to make the mounds and covered with the pork chop. Place the pork on each side of the stuffing.