I got this recipe out of a great cookbook by Sandy Richards. It's part of the "Cooking for the Rushed" series and it is fabulous! It's called Right Side Up Stuffed Pork Chops and it was a huge hit in my family and will definitely be getting put into the mix more often!
1 package (120 g) Uncle Ben’s Stuff ‘N Such Traditional Sage dressing mix (4 oz)
1 tablespoon brown sugar (5 mL)
8 half inch thick boneless pork chops, trimmed (680 g or 1 1/2 lb)
1 can cream of mushroom soup (284 mL or 10 oz)
1/3 soup can of water
2 tablespoons Worcestershire sauce (30 mL)
1.Preheat oven to broil.
2.Prepare stuffing in a pot following package directions and add brown sugar.
Place chops in a large oven-safe cake pan and broil at close range about 1 to 2 minutes per side.
4.Remove chops from pan and drain excess grease. Reset oven to 350 F (175 C).
5.Return chops to pan. Mound stuffing on top of each pork chop.
6.Combine in this order in the used stuffing pot (no heat): soup, gradually stir in water and Worcestershire sauce. Stir until well blended and spoon equally over stuffed chops. Bake in hot oven. Set timer for 25 minutes.
I served it with roasted potatoes and steamed broccoli. I just cubed my potatoes, tossed them with a little olive oil and some Mrs. Dash seasoning mix (original) and put them in the oven next to the pork! It would go great with rice too though.
For more Tasty Tuesday recipes, check this out!