This recipe is all about the stuffing mix. If you have a favorite stuffing then you need to use it. We used a herb seasoned stuffing mix and it was phenomenal! But once again with most pork dishes the pork is a bit bland. Ya, not something you are supposed to saying when promoting a recipe but this is all about learning and changing the recipes as you see fit. We do have a favorite stuffed pork recipe that is by far 4 plus stars but I haven’t shared it with you yet, I will eventually. I have included what I would do differently with this recipe to help make the pork taste better.
Rating out of three stars: Hubby- 2 stars Me- 2 stars (has potential see alternate steps)
Serves 2 Ready in 30 minutes
- 2 pork chops
- 2 tablespoons of butter, melted
- 1 egg, beaten
- 2 tablespoons of milk
- ¼ teaspoon of pepper
- 1 cup of herb seasoned dry stuffing mix
- Preheat oven to 400 degrees
- Mix the egg, milk, and pepper together. Crush the stuffing mix slightly so no huge pieces remain.
- Dip the each pork chop in the egg mixture then coat with the stuffing.
- In an 8 x 8 inch pan, place butter then pork chops.
- Cook for 20 minutes turning half way and until no pink remains.
Second option for cooking (which I will try next time we eat this):
- After dipping and coating of the pork chop I would place the chop in a large skillet with a can of beef broth and ¼ cup of red wine.
- Simmer until the chop is cooked through about 10 minutes, flipping half way.
- This will make the stuffing soggy but it still tastes good.
Sides: Roasted Garlic Couscous
Hubby- Needs a sauce (it would have a sauce if we used the alternative recipe).
Me- Awesome use of the stuffing.