Ingredients
8 boneless lean pork chops, about 3/4 to 1 inch thick
2 packages Stove Top Chicken Stuffing Mix
2 eggs
1 Tablespoon Veggie Oil
1 can cream of chicken soup
1/2 cup sour cream
1 cup milk
Fresh chopped parsley for garnish
Instructions
Cut a pocket in each pork chop by slicing down the center of each pork chop length wise, making sure not to completely cut through the pork chop.
For one box of the stuffing mix, follow box directions for the microwave, and prepare the stuffing per directions. Once done be sure to fluff stuffing with a fork.
Open each pork chop pocket and fill with a heaping tablespoon of stuffing. Press the edge of each pork chop closed as best as possible and place on a baking sheet. *There will be left over stuffing. You can place it in and around the pork chops later when baking.
In a shallow bowl beat both eggs to create an egg wash.
Place the ingredients from the other box of stuffing mix into a large zip lock bag and using a rolling pin, crush stuffing mix until fine and crumbly.
Place crushed stuffing mix into another shallow pan or pie plate.
Carefully dip each pork chop into the egg wash and then into the stuffing crumbs.
In a large skillet place 1 Tablespoon vegetable oil and heat over medium high heat.
Cook each pork chop till golden on each side. About 3 minutes per side.
Place on a baking sheet and bake at 300 degrees about 20 minutes or until juices run clear.
While pork chops are baking make the gravy by placing the canned soup, sour cream, and milk into a medium sauce pan and heat over medium heat till warm and bubbly.
Place pork chops on serving platter, pour gravy over the top of each pork chop. Garnish with fresh chopped parsley.
Norine's Nest
