JEAN'S PORK CHOPS WITH DRESSING AND GRAVY|
(Quick And Easy)
Stove Top cornbread stuffing
1 (10 3/4 oz.) can cream of
1 (10 3/4 oz.) can chicken
salt and pepper
2 Tbsp. oil
Heat oil in a large skillet over medium heat. Salt and
pepper chops and brown in skillet. Pour off all drippings
except 1 to 2 tablespoons. Replace chops in pan.
Make stuffing by directions on box, substituting 1 can
chicken broth plus water for the water. With an ice cream
scoop, place a mound of stuffing on top of each chop. Place
the rest of stuffing (if any) around the chops. Mix the soup
with 1/2 cup water. Spoon over dressing and chops and put the
rest in the pan. Cover pan and simmer over lowest heat 50 to
60 minutes, until done. Stir gravy occasionally, adding a
little more water if necessary. When done, spoon gravy over
chops and dressing and serve.
If You Need More Chops Than Will Fit In The Pan: After
browning, remove chops from pan. Pour off drippings, leaving 1
to 2 tablespoons. Mix the soup with 1/2 cup water, pour in pan
and simmer 1 to 2 minutes, scraping up browned bits. Place
chops plus dressing in casserole, add gravy, cover and bake in
a 350 degrees oven for 50 to 60 minutes until done. Uncover last 10
minutes. (Add more water if necessary.)
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