This is a favorite in our house. It's quick, simple, and tasty. I bought some fresh corn at the farmer's market earlier in the week that I also cooked. AND, guess who ate some of that...PICKY NICKY! He actually ate corn. And liked it. I think it's a cold day in hell. Or maybe he figured that I won't ever take him to get shots again if he starts eating veggies. Hee hee!
Pork Chops and Stuffing
Serves 4
4 boneless pork chops
1 T olive oil
1 T butter
1 can cream of celery soup (or mushroom)
1 box stuffing
Heat oil and butter in a skillet until melted. Season pork chops with pepper and italian seasonings. Turn up the heat and sear pork chops on both sides. Remove from skillet. Add soup and 1/2 can of water to the skillet and deglaze the skillet. Place pork chops on top of sauce. Dump stuffing in a bowl and add a cup of water. Stir all around until the water is absorbed. Pour stuffing over chops and sauce. Cover, reduce heat to low, and let cook for 20 minutes.
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