Pork Chop and Stuffing
Portion Size: 3 oz. boneless, plus 1/2 crouton mixture (stuffing)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 boneless pork chops, ½ inch thick | Trim all visible fat |
| 1 teaspoon salt and ¼ teaspoon pepper | |
| 2 teaspoons poultry seasoning | |
| 2 cups light sour cream | |
| 1 (8oz.) package fresh mushrooms | Wash and finely chop. |
| 1 cup non-fat milk | |
| ½ cup water | |
| 4 cups seasoned croutons | |
| 1/2 cup onion | Wash, peel and minced |
| 1/2 cup celery | Wash, trim and minced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season chops with salt and pepper. | |
| 2 | Heat oil in large skillet over medium high heat. Brown chops, 7-8 minutes per side. | |
| 3 | Pre heat the oven to 350°F. | |
| 4 | Spray baking dish with nonstick cooking spray. | |
| 5 | In a large bowl, combine the poultry seasoning, sour cream, milk, water, onion, celery and stir in croutons | |
| 6 | Transfer the chops mixture to baking dish. | |
| 7 | Arrange the croutons, on top of the chops mixture. Bake until the crouton mixture is hot and the chops are cooked to 165°F. Bake 35 to 40 minutes. Serve hot. | Cook until internal temperature reaches 165 ° F for 15 seconds. |
Posted in Pork Dinner Recipes
