Baked Pork Chops with Stuffing

    Baked Pork Chops with Stuffing

    7saves
    1hr15min


    23 people made this

    About this recipe: The perfect pork chop recipe, which is great for any day of the week. A decent helping of stuffing is pressed onto pork chops, then baked in a creamy white sauce. Serve with mashed potatoes or rice.

    Ingredients
    Serves: 6 

    • 225g fresh mushrooms, sliced
    • 1 onion, chopped
    • 4 tablespoons dry sherry or to taste
    • 2 tablespoons plain flour or as needed
    • 150ml milk or as needed
    • 1 (295g) tin cream of mushroom condensed soup
    • 3 (130g) boxes sage, onion and apple stuffing
    • 50g butter
    • 6 boneless pork chops
    • 125ml water
    • 1 (295g) tin cream of mushroom condensed soup
    • 150ml milk

    Method
    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Preheat oven to 190 C / Gas 5. Spray a 23x33cm or similar sized baking dish with oil spray.
    2. In a large saucepan over medium-low heat, cook and stir the mushrooms and onion until the mushrooms are soft and have given up their liquid, about 5 minutes. Stir in the sherry, bring to the boil and simmer until the onions are tender, 2 to 3 more minutes. Sprinkle flour over the mixture and cook, stirring constantly until thick. Gradually mix in 150ml milk to make a creamy sauce, stirring constantly to avoid burning. Mix in 1 tin of soup and the stuffing mix. Bring to a simmer and cook until the stuffing mix is moist, about 5 minutes.
    3. Melt butter over medium heat in a large frying pan until no longer foamy and pan-fry the chops until browned but not cooked through, about 5 minutes per side. Transfer the chops to the prepared baking dish. Stir water into the frying pan, bring to the boil and scrape and dissolve any flavour bits left in the frying pan. Let the mixture boil until reduced by half, about 10 minutes. Pour the frying pan drippings into the stuffing mix and mix thoroughly.
    4. Scoop up generous amounts of stuffing and mound on each chop. Whisk together 1 tin of soup with 150ml milk and pour the soup mixture over each chop to cover.
    5. Bake in the preheated oven until chops are tender and cooked through, about 20 minutes. An instant-read thermometer inserted into the centre of a chop should read at least 74 degrees C.

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