1.08.2013

Stuffed Pork Chops

I am never one of those people that orders pork out in a restaurant very often. Why? Because of this recipe. No restaurant I have been to makes a pork chop so juicy, flavorful, and tender as my dad's recipe can. It literally is falling off the bone when it's done. 

Now I don't actually stuff the pork chops in this recipe so it is a little deceiving but there is stuffing between two layers of pork chops so that still counts right? 

The slow cooker is your best friend in this recipe. In the morning, dip the pork chop in milk, then coat in flour (flour that has garlic salt added to it) and pan fry it until it is brown on both sides. 

Meanwhile, spray your crock pot with cooking spray. Also, cook a box of StoveTop stuffing. I use pork flavor because it is for pork but really use whatever you have or prefer. Put a layer of browned pork chops on the bottom off the crock pot. Then put the stuffing in to make a layer of that. 


Then put the rest of the pork chops on top. A nice big pork chop stuffing sandwich. 


Then add one or two cans of cream of mushroom soup over the top for flavor, creaminess, and moisture. 

Let that baby cook on high for 2 -3 hours, then turn down to low for 4 more hours. I added some of the french crunchy onion things you put on top of green bean casserole on top for the last 3 hours and they were sooo tasty!
It was a delicious meal! One of Dill's favorites. Well, really the whole family's favorites. Since Dill is out in LA trying to catch a break, I recon we are going to have to have this again quite soon. And you know what? That is OK with me!!!


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