4 boneless pork loin chops- butterflied
Stuffing;
2 stalks of celery-finely chopped
half of onion chopped
4 to 5 slices of bacon-chopped
1 large can of sliced mushrooms-drained well
1 box of stuffing mx
2 eggs
Seasoned Flour:
1 cup flour
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp.salt
1/4 tsp.black pepper
Make sure you butterfly the pork chops.
Next sautee chopped onion,celery,bacon a skillet, till onion is tender, and bacon is done. Now add drained mushrooms and sautee for another couple of minutes.
Now add stuffing mix, butter and water(//what it calls for on the back of the box of stuffing mix-and let it do it’s thing.
After stuffing is done let it cool completely.
After it’s cooled and 2 beaten eggs into the stuffing mix, and mix well.
Now stuff the pork chops, you will have stuffing leftovers thats ok.
Take stuffed pork chops, and dredge in seasoned flour mixture, and fry the pork chops on both side in a oven poof skillet, with alittle oil(about a couple tablespoons),till brown on both sides. Place leftover stuffing around the pork chops to use it up.
Preheat oven to 325° F
Now put them in the oven,skillet and all.
If you skillet is not oven poof put them in 9×13 lightly greased baking pan.
Bake the pork chops for about 10 to 20 minutes or until juices run clear.
The Gravy To Serve With
2 cans condensed cream of mushroom soup 10.75 oz.
2/3 cup chicken broth
1 tablespoon of mustard
pinch of pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
While the pork chops are baking prepare the gravy by mixing together everything in a medium sauce pan. Bring the gravy to a boil and then reduce heat to simmer until ready to serve. Spoon the gravy over the pork chops and serve immediately.
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