Stuffed Pork Chops

This is an easy version of stuffed pork chops. You don't even have to cut a pocket in the meat to hold the stuffing. 

If you want an even easier way to make this recipe, substitute the bread cubes with a box of stuffing  and follow the directions on the box to prepare the stuffing.

Ingredients

6 thick cut pork chops
salt and pepper to taste
3 c.bread cubes, from 2 day old bread
1/4 c. melted butter
1/4 c. chicken broth
1 onion, finely chopped
1 rib celery, chopped fine
1/2 tsp sage
3/4 tsp. salt
2 c. whole kernel corn, drained (optional)
1 (10.7 oz.) can cream of mushroom soup
1/3 c. milk

Directions

Preheat oven to 350°.  

Place the pork chops in a single layer in a baking dish. Season both sides with salt and pepper to taste.

Mix bread cubes, evaporated milk, onion, celery, sage, salt and whole kernel corn. 

Place a mound of stuffing on top of the 6 pork chops.

In a small bowl, combine cream of mushroom soup and milk together until smooth. Pour over the stuffing and pork chops. 

Cover and bake for 30 minutes. Remove the cover and bake another 10 minutes, or until the juices in the pork chops run clear or the internal temperature registers 145° F.