Stuffed Pork Chops with Veggies

Fresh green beans just look nice.
Finished product.
Second photo.
The accompanying salad!
Close up.

Stuffed Pork Chops with Veggies

Ingredients

  • 4 boneless pork chops
  • Sea salt
  • Seasoned salt
  • 2 14 oz. cans cream of mushroom soup
  • 1 1/2 c. milk
  • 2 t. pepper
  • 1 bunch green beans
  • 2 heads of broccoli
  • 1 bunch of Brussels sprouts
  • 1 box StoveTop sage stuffing, prepared
  • 2 c. crispy onions
  • Feta cheese

Preheat oven to 375º. Rinse vegetables, chop broccoli, and sprinkle with olive oil and sea salt.

Prepare stuffing according to box instructions. While the stuffing sits, let it cool slightly as you prepare pork chops.

Individually wrap pork chops between plastic wrap. Pound them with a meat hammer until the pork chops are thinner, wider and longer. Season each side generously with seasoned salt and pepper. In the middle of the chop, sprinkle some feta cheese and spoon in stuffing. Fold the sides over until the stuffing is covered, and hold together with a toothpick if necessary. Brown the pork chops in a skillet, 2 minutes on each side.

Whisk together milk, pepper and cream of mushroom soup. Put the pork chops in a 9”x13” casserole dish. Add the vegetables where they fit, and pour the soup mixture over, making sure everything is covered. Sprinkle with crispy onions.

Put in the oven, and bake for 35-40 minutes. Halfway through, take it out and mix the vegetables so the soup covers the vegetables and they don’t dry out.

Enjoy!

The journey behind this recipe

This recipe is actually my own, as far as I know. The whole “pork chops and stuffing idea” came from something my mom made one time, and they just go together really well. I decided to have the pork chops stuffed, with a little feta cheese because why not, and add vegetables. When I made it, I used bone-in, and I highly recommend not doing that. It makes it so hard to stuff. You could probably use lots of different veggies in this recipe, but I just stuck with these. It’s kinda like a green bean casserole except not really at all, but you have the green beans, crispy onions and cream of mushroom soup. Crispy onions are super fun and yummy, so I tossed those in. This was a particularly inspired moment that I was proud of, I had the idea for the pork chops to be stuffed and I was at the grocery store and I was like all of these things would be so much fun! For the sake of my bank account, I scaled my ideas back and streamlined them.

I made a “greek salad” to accompany it, it was chopped up romaine, feta cheese, red peppers, grape tomatoes and cucumbers. Like a true Midwesterner, I put ranch on it. Later, my mom added olives, which is a really good idea and proves my mom really should be making everything. Hope you enjoy!

Author:

Midwesterner who likes to bake and cook and spread happiness via food.

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