Wednesday, December 1, 2010

Pork Chop... Stuff.

Not the most glam photo, but dang, this was good. It all started because I didn't have enough cream of mushroom soup. So you could probably just use 2 cans of cream of mushroom soup, some milk, and seasoning if you wanted. But I was bored.

All of these measurements are approximate.

6 center-cut pork chops
No-Salt Seasoning (from the previous post, about 1 1/2 tablespoons total, divided)
Olive oil and butter
about 2 tbsp. flour
about 2 cups milk
1/4 cup sherry
1 can cream of mushroom soup
1 box Stovetop stuffing, unprepared
6 slices provolone cheese

Sprinkle the seasoning over the chops and rub it in, then brown them over high heat for about 1 minute per side (just long enough to get brown bits on the bottom of the pan - don't cook them through). Remove to a large baking dish.

Add butter to skillet, if necessary, to make about 2 tbsp. fat. Stir in flour and seasoning and cook for 1 minute. Stir in milk and sherry and cook, whisking, until thick. Whisk in cream of mushroom soup; stir in enough milk or water that the sauce isn't super-thick - you want the consistency of heavy cream - then remove about 1 1/2 cups of the sauce.

Stir dry stuffing mix into remaining sauce. Mound on top of each chop, top with a slice of cheese, then top with extra sauce. Bake at 350 degrees for about 20 minutes.

No comments:

Post a Comment