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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.