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 , 14 ounce
- 6 bonelesss center-cut pork chops
- 2 , 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 AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Contadina® Insalata Minestrone
The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.
Chef John's Black Lentil Soup
Use black beluga lentils for lentil soup instead of green. There's absolutely nothing wrong with green lentil soup, but once you start using black beluga lentils, you'll have a hard time going back. These beauties cook up melt-in-your-mouth tender but still retain their structural integrity, giving the soup a thick, satisfying body with a light, non-starchy mouthfeel.
Rice Cooker Super Cheesy Polenta
Simple and easy!