![]() It’ll take you maybe five minutes to get into the oven and the rest of the cooking time is yours to spend as you wish. Pour sauce over chops and add the tablespoon of butter, a little dot on top of each chop. Brown pork chops on both sides and pour off any excess oil. Heat oil in oven-proof skillet on medium-high. It mingles with the meat juices so well in the oven and turns out what tastes just like a flavorful mushroom gravy, a perfect companion for the pork. In a medium mixing bowl, stir together soup, water, Worcestershire sauce and garlic. Once you prepare the stuffing, cut a slit in the pork chops and fill them, all that’s left to do is arrange them in a baking dish and top them off with what is maybe the ultimate kitchen shortcut ingredient – cream of mushroom soup. You can prepare it simply with just some chicken broth, or you can add in the celery and onion that the box might ask you to – totally up to you! Here, it acts as the filling for these stuffed pork chops (so, stuffing stuffed) and goes the extra mile by surrounding them in the baking dish and getting some nice crunchy bits of texture in there too. Blend soup and 1 /3 cup water and our over chops and filling.There’s so much more that you can do with a box of stuffing mix than serve it with Thanksgiving dinner and this recipe proves it.Lightly mix bread cubes, onion, butter, 1 /4 cup water and seasoning.Brown chops on both sides and place in shallow baking dish.True to Amish cooking, this bread stuffing is very, very basic, there are not many ingredients, but that leaves you room to add your own touches to it without wrecking the recipe. Some people like some "crunch" to their stuffing, some so chopped celery would do that. So does some minced garlic or garlic powder, fresh sage, and kosher salt into the bread stuffing. You could also grate some Parmesan cheese into the bread stuffing, that always adds a nice zip. While the recipe doesn't call for it, seasoning stuffed pork chops with a little pepper goes a long way. Makes for a very filling and hearty meal, pairs well with a vegetable, like corn, spinach, or potatoes. You can see the layers on different flavors on the chops. Lightly grease a medium sized baking pan and set aside. The chops will come out with a thickly covered layer of mushroom soup mixture and bread stuffing. Stir cream of mushroom soup and a ⅓ cup water together and then spoon this mixture over each filling/ stuffing-topped chop and then put in the oven and bake it for a good hour at 350, uncovered. It is definitely interesting learning regional variations while going through Lancaster County cookbooks. But the Amish of Lancaster County call what we'd call dressing filling. I'm not sure like the term "filling", I think of the creamy fluffy stuff found in a whoopie pie when I hear that term. Yes, you can use any kind of bread in this recipe: white, wheat, rye, cornbread, etc, whatever your favorite kind of bread is, or whatever kind you have on hand. Pour gravy evenly over each mound of stuffing. In another medium bowl, stir together cream of mushroom soup, water, and soy sauce. Mound the stuffing on top of each pork chop. Follow the recipe but use a couple cups of cooked rice in its place.Ĭan I use wheat bread instead of white in the stuffing? In a medium bowl, fold together bread crumbs, onion, butter, water, and sage. If you don't have bread or are pursuing a gluten-free diet, believe it or not, rice makes a great alternative. ![]() □ FAQĪre there any substitutes for bread that can be used in stuffing? Here is a good article that explains some of these regional differences in terms. That, however, glosses over the fact that different people have different words for the exact same thing… Stuffing, filling, and dressing are all kind of used interchangeably sometimes. So, I changed the title to “ stuffed pork chops “ I grew up hearing that term. This recipe, which comes to us from Lancaster County Pennsylvania, was originally billed as “pork chops with filling." But, in today’s search engine-driven world, I find it very hard to believe that I would get much traffic of people searching for a “filling “in their pork chops.
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