Pork Chops & Stuffing Bake
The flavors of Southern home-cooking make this Pork Chops & Stuffing Bake recipe a dinnertime hit. And, it takes longer to heat the oven than it takes to prep! Pork chops bake on a bed of cornbread stuffing, smothered in condensed cream of celery soup (the soup bakes into a delicious creamy sauce!). 5 minutes and this one-dish bake is oven-ready- making it perfect for a weekday meal. Pork Chops & Stuffing is Southern-style comfort food, made with ingredients easy to keep on hand!
Ingredient
- 1 1/4 cups water
- 1/4 cup (1/2 stick) butter
- 4 cups Pepperidge Farm® Cornbread Stuffing
- 1 1/2 pounds boneless pork chop, 3/4-inch thick (about 6 chops)
- 1 can (10.5 ounces) Condensed Cream of Celery Soup or (10.5 ounces) Condensed 98% Fat Free Cream of Celery Soup
- 1/3 cup milk
- 1/2 cup shredded Cheddar cheese
Direction
- Heat the oven to 400°F. While the oven is heating, heat the water and butter in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
- Spoon the stuffing across the center of a 13x9x2-inch baking dish. Season the pork with salt and pepper. Place the pork on each side of the stuffing.
- Stir the soup and milk in a small bowl. Pour the soup mixture over the pork. Cover the baking dish.
- Bake for 30 minutes or until the pork is done. Sprinkle with the cheese (the heat from the pork will melt it).
