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Categories:Viewed: 98 - Published at: 4 years ago
Ingredients
- 4 thick pork chops, pocket cut in each
- salt and pepper
- 3 Tbsp. margarine
- 1/4 c. chopped onion
- 1 c. herb stuffing mix
- 1/4 c. water
- all-purpose flour
- 4 Tbsp. vegetable oil
- 1 (10 3/4 oz.) can cream of mushroom soup
Method
- Sprinkle chops with salt and pepper.
- Set aside.
- Saute onion in margarine until tender.
- Combine onion and dressing.
- Mix with enough water to moisten.
- Fill pockets of chops with mixture and close with toothpicks.
- Dredge chops in flour and brown in oil in a frypan.
- Place chops in a 13 x 9-inch baking pan.
- Pour soup over chops.
- Cover and bake at 350° for 1 hour.
