Tuesday, May 19, 2009

Not-So-Stuffed Porkchops

This is my mother's recipe that I tend to make on Sundays. It is super easy and quick to prepare (taking all of maybe 10-15 minutes) and it cooks the whole 3 hours of Church! The slow cooking of the "chops" makes it extremely tender and juicy! Yum! I usually do not have the patience to actually pound out and stuff the porkchops so this way of preparing the meal is right up my alley! Enjoy!


Pork loin chops, Bone-in (my favorite) or boneless
Garlic Salt
1 box Prepared Stuffing (or homemade)


In a large frying pan, on meduim-high heat, brown each porkchop. On each side, sprinkle with the seasonings. You do not want to overcrowd the frying pan, so it may be easier to brown them one or two at a time. When all the chops are browned and seasoned, pile them all in the same frying pan, COVER with the lid, and place in the oven on the LOWEST heat (195-200 degrees) for 3 hours. Make sure that your pan/handle/lid are all oven safe. If you do not have an oven-safe pan, place the browned porkchops in a slowcooker/crockpot and cook on low for 3-5 hours. A half hour before you serve (or when you get home from Church), sprinkle the PREPARED stuffing on the bottom of a lightly greased 9 by 13 inch baking dish. Arrange the porkchops on top and bake at 325 for about 20 minutes. Serve with your favorite sauce or gravy!

*During the last baking time, I usually take the frying pan with all the juices and frying bits from the porkchops and make a gravy. That way, nothing goes to waste!

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