Stuffed Pork Chops (untested)
Ingredients:
10 boneless pork chops
4 Tablespoons olive oil
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Stuffing:
(Note: this is only enough to stuff the chops - if you want extra to serve on the side, you'll need to double or triple it)
¼ cup diced onions cooked until softened
¼ cup diced celery cooked until softened
½ cup cooked sausage diced
6 oz. Martin’s Potatobred Stuffing
1/2 can cream of chicken soup
3 Tablespoons butter melted
1/3 cup chicken broth
1/3 cup sour cream
¼ cup dried cranberries
2 teaspoons dried rosemary
Salt/Pepper to taste
Pork Seasoning Mix
1 teaspoon Rosemary
¾ teaspoon oregano
¾ teaspoon thyme
¾ teaspoon sage
1/8 teaspoon nutmeg
1/8 teaspoon pepper
½ teaspoon salt
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Instructions:
Preheat oven to 400F
Use a pairing knife to slice into the side of each pork chop to create a pocket for the stuffing.
Add all stuffing ingredients to a large bowl until just combined, don’t overmix.
Scoop the stuffing into each pork chop, you’ll be able to stuff it with more than you think! Place the pork chops in a baking dish.
Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.
Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.
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Original recipe link
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