I got this from my mother years ago; it was one of my first 'on my own' dinners some 30 years ago.
Ingredients
- 6 tablespoons butter , cut into small chunks
- 2 packages dry stuffing mix , 14 ounce
- 6 bonelesss center-cut pork chops
- 2 cans Italian-style stewed tomatoes , 15 ounce
- salt and ground black pepper to taste
Instructions
-
1
Preheat oven to 375 degrees F (190 degrees C).
-
2
Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
-
3
Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
New England Razor Clam Chowder
Thick New England clam chowder with razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband likes thick clam chowder. If you do not want it as thick, omit the flour, and use milk instead of cream. Serve with bread and salad.
Bucatini All'Amatriciana
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Pecan Pie Bars
These pecan pie bars have a buttery shortbread crust and a sweet, crunchy topping. They're a much easier way to enjoy pecan pie! Great for gifting or cookie platters during the holiday season.