Ingredients
4 pork chops (1 inch thick)2 tablespoons vegetable oil3 cups day-old French bread cubes (1/2 inch)1/4 cup butter, melted1/4 cup chicken broth2 tablespoons chopped celery2 tablespoons chopped onion1/4 teaspoon poultry seasoning1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/3 cup water
Preparation
In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop.
Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.
