This recipe is so easy, I almost feel guilty. I’ve been making it since the guys were young. I’ve never been major into cooking meat. I’m not a vegetarian, just not a big meat fan. Mom made pork chops for us once upon a time when the boys were younger and Chris was kind of freaked that she had meat with bones in it. I usually cooked with hamburger; I could stretch it a lot further.
We lived on a very tight budget for a long time. Between Greg going to college, me not working outside the home and the expenses of raising kids, pork chops were a very big deal. This was a TREAT! Of course, now Costco sells a huge pork tenderloin for $1.99 a pound. I really love you Costco. I buy one every few months and cut it into chops and roasts for the Hunka-hunka and I. I prefer my chops about 1 inch thick, but you have to decide on your preference.
“Stuffed” Pork Chops
Brown 4 to 6 pork chops, with or without bones. Place in a 9 x 13 pan.
Mix up a box of Stove Top Stuffing per package instructions. Put a scoop on top of each pork chop.
Combine a can of Cream of Mushroom soup and ½ cup white wine. Pour this over the pork chops and stuffing.
Bake 1 hour at 325 degrees.
* from the Recipe Box:
I found this recipe in mom’s recipe box; I’d forgotten all about it. She called it Lynn’s Pork Chops. I felt famous and stuff. I haven’t made this in such a long time. It can look dressy or every day. I used to freeze up pans. I would make it up to the baking part, cool it and then wrap it for the freezer. I think I’d better start again. I do enjoy pork chops.
The other cool thing I’ve discovered, 4-packs of wine at Trader Joe’s. We don’t drink a lot of wine so I would waste so much when I would open a bottle of wine for so little. But my heroes at Trader Joe’s knew I only needed 1/2 cup and these amazing little cans of Rose or White are 4 ounces each for only $4.99 a 4-pack. It was meant to be.
and remember: You know it’s a good day when you don’t have to unleash the Flying Monkeys. Big kiss, Lynn