While the stuffed pork chops with mushroom sauce is definitely one of my favorites. I don’t always have the time to go to that much effort. As far as stuff pork chops go, you can’t get much easier than this. This easy stuffed pork chops recipe is for feeding 12 people, though you can cut it in half and do just six chops. But when I break out the Dutch ovens, people have a way of showing up, and 6 is never enough. This is for a 16” Dutch oven. Here’s what you need.
- 12 Pork loin chops – no bone, 1 ¼ in thick
- 2 6 oz boxes Stove Top Stuffing
- 3 Cups water (for stuffing)
- 1 Cube (8 oz) salted butter (for stuffing)
- 3 cups Italian seasoned bread crumbs
- 2 Cans Cream of Celery soup
- 2/3 can of water (for soup)
- Hungarian Paprika to taste
- Salt to taste
- Pepper to taste
Make the stuffing as directed on the box and set aside to cool. Slice each pork loin on one side forming a pocket.
Lightly oil the oven using vegetable oil a paper towel to ensure the pork chops don’t stick. Place the bread crumbs in a bowl. Stuff each pork chop as full as possible with stuffing.
Roll the outside edges in the bread crumbs. Place each stuffed chop into the oven. Use any extra stuffing to fill gaps between the pork chops.
Sprinkle the paprika, salt and pepper over each chop. Now pour the cans of soup and the 2/3 can of water together in a bowl and stir to get an even consistency. Spoon the soup mixture evenly over the pork chops.
Bake at 350° for 1 ½ hours, using even heat. That’s it… time to eat!