Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Baked Pork Chops And Stuffing
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- #58362
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pork loin chops (6 oz. each)
2 tablespoons diced onion
1/4 teaspoon salt, divided
1 clove garlic, minced
1/4 teaspoon black pepper, divided
1/2 cup mushrooms, chopped
1/4 teaspoon thyme leaves, divided
2 tablespoons diced celery
1/2 cup low sodium chicken broth
2 slices bread, cubed and lightly toasted
1 teaspoon margarine, in slices
directions
On rack in broiling pan, broil pork chops, turning once, until rare.
Heat oven to 325F.
Arrange chops in casserole that is large enough to hold them in 1 layer and sprinkle with 1/8 tsp each salt, pepper and thyme, add broth, cover casserole, and bake for about 45 minutes.
While pork chops are baking, in small skillet heat margarine until bubbly and hot, add onion and garlic and saute until onion is translucent. Add mushrooms, celery and remaining 1/8 tsp each salt, pepper and thyme. Saute for 5 minutes. Add bread cubes. Spoon an equal amount of stuffing mixture onto each baked pork chop; bake, uncovered for 15 minutes.
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nutrition data
253 calories, 9 grams fat, 16 grams carbohydrates, 27 grams protein per serving.
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reviews & comments
November 17, 2006
The pork chops were excellent - flavorful and moist from cooking in the broth. If you're under a time crunch you can use a stuffing mix, but homemade always tastes better!