baked stuffed pork chops with cream of mushroom soup
Welcome to our irresistible recipe for baked stuffed pork chops with cream of mushroom soup! If you’re a fan of succulent pork chops and crave a dish that’s both comforting and full of flavor, you’ve come to the right place. This recipe takes tender pork chops and transforms them into a culinary masterpiece by filling them with a delectable stuffing mixture. Each bite offers a tantalizing combination of juicy pork, savory stuffing, and a perfect balance of herbs and spices. Whether you’re hosting a special gathering, celebrating a holiday, or simply seeking a hearty and satisfying meal, these baked stuffed pork chops with cream of mushroom soup are a surefire winner. So, let’s dive into the step-by-step instructions and create a dish that will have everyone asking for seconds. Get ready to savor the deliciousness of these mouthwatering baked stuffed pork chops with cream of mushroom soup!
Ingredients
- 2 tablespoons vegetable oil
- 4 thick cut pork chops
- 3 cups day-old bread cubes
- ¼ cup butter, melted
- ¼ cup chicken broth
- 2 tablespoons chopped celery
- 2 tablespoons chopped onion
- ¼ teaspoon poultry seasoning
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ⅓ cup water
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 4 to 6 minutes per side; transfer to a baking dish.
- Toss bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together in a medium bowl. Spoon heaping mounds of the stuffing mixture onto the pork chops.
- Combine condensed soup with water; pour over the stuffing and pork chops. Cover the baking dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove foil and continue baking for 10 minutes longer or until juices run clear. A meat thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).
