Pork Chops

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Pork chops, 1 per person
1 tablespoon butter
1/4 cup water
Stuffing, uncooked

Trim fat off pork chops and slice sides so they don’t curl. Melt butter in skillet and brown chops on high heat. Put in greased pan. Add water to skillet to loosen drippings. Pour in pan with chops. Mound dressing on top of chop. Cover and bake 30-40 minutes at 325-350 degrees. If chops are browning too much, or add some water to pan and turn oven down. Uncover for the last 15 minutes to crisp dressing, if desired.

April 2026 - Stuffing and Pork Chops:

Spray slow cooker with non stick spray.

Cover the bottom of slow cooker with diced onion, celery and apple if you like.

Season thick cut pork chops (I used 6) on both sides with salt and pepper and put on top of vegetables. Pour 1 can cream of mushroom soup over pork chops.

Make stuffing (I used a 6oz box of stuffing and added extra bread and added enough chicken broth so it combined well). Add stuffing on top of the pork chops.

Cook in slow cooker for 4 hours on high or 6 hours on low.

Pork came out tender and moist. The soup creates a gravy. The stuffing was very moist/soggy but tasty. Could put under a broiler to crisp it up.

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