Pork Chop Bake Recipe

One thing I really like when I'm going through old recipes is finding a goodie and this is one my favorites. It's perfect to accompany the turkey for Thanksgiving too.

6 pork chops or 1 pkg.
1 pkg. 6 oz. Stove Top Stuffing Mix for Pork
1 c. chopped vidalia onions (use only 1/2 and reserve the other half for the gravy)
kosher salt 
fresh parsley (for garnish)

For the gravy:
1 can of Campbell's Cream of Mushroom soup
kosher salt
garlic pepper
1 tsp. flour
1 c. water

Preheat oven to 350 degrees F. Sprinkle some salt over the chops and cook them in a skillet on medium heat for about 5 minutes on both sides or until they are browned on both sides. Meanwhile, saute onions in EVOO and then add the stuffing mix and prepare it according to the package directions.

Add most of the stuffing to the bottom of a 13 x 9-inch baking dish lined with sprayed (Canola oil cooking spray is my favorite) aluminum foil and top with the pork chops, then spoon the rest on top. Bake 30 minutes or until chops are cooked through and tender. My stove takes a little longer!

While the pork chops are in the oven, it's time to prepare the gravy. In a medium pot, saute the other half of the vidalias with some EVOO, then mix it with the soup and water. Stir. Salt and pepper to taste. Once gravy begins to boil, add the flour to thicken, be sure to stir with a whisk to ensure all the flour is cooked through. You can add more if you like thick gravy, but continue to season to be sure it's to your liking. Let simmer for about 15 minutes and then set aside.

Once the pork chops are done, plate them and pour the gravy on top. Sprinkle parsley over it and serve. Enjoy!