crisp coated & stuffed pork chops w/ gravy
This is a variation of 1 of my dads recipes that we always looked forward to him making on Sundays. It didn't take him long to make but sure tasted like it did!
yield
4 serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For crisp coated & stuffed pork chops w/ gravy
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4boneless, lean pork chops
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1 boxfavorite pork stuffing, i used stove top brand
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1 Tbspolive oil
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1-1/2 cbeef broth
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1 cancream of mushroom soup
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2 mdeggs
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1/2 clight sour cream
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1 cmilk, i used 1%
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1 ccrushed corn flakes
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1/2 citalian style bread crumbs, or more as needed
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1/4 cfresh chopped parsley, for garnish
How To Make crisp coated & stuffed pork chops w/ gravy
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1Cut a pocket into each pork chop, do not cut all the way through. Or get the butcher at the store to butterfly the chops for you. Make the stuffing as directed except substitute the broth for the water.
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2Place foil on a deep baking sheet & spray w/ cooking spray. Open each pork chop & w/ 1 heaping TBSP of stuffing, fill each pork chop w/ the stuffing. Press edges to close. Beat eggs in large shallow bowl. Add crushed corn flakes & bread crumbs in another Large shallow bowl.
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3Set oven to 300. In large skillet, over med-high heat, heat olive oil. Cook chops in oil 4 minutes each side. Place pork chops back onto baking sheet along w/ any left over stuffing. Bake 20 minutes or until juices run clear. In small pot, over medium heat, heat the can of soup, sour cream and milk, whisking until just bubbly. Pour the gravy over chops and sprinkle w/ parsley.
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