ISO: Pork Chop & Dressing Casserole Recipe | Taste of Home Community  
Show Subscription Form




ISO: Pork Chop & Dressing Casserole Recipe

Last post Aug 03, 2005 11:18 AM by shelleyjCA2AZ . 9 replies.


Forum Jump:
Page 1 of 1 (10 items)
  • ISO: Pork Chop & Dressing Casserole Recipe
    Hello Everyone! Does anyone have a recipe for Pork Chop & Dressing Casserole? Thanks!
    cowluv1
    False
  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    No, but it sounds good - I'll be watching for a recipe.

    Conniemarie
    False
  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    Do you want an oven one or a crockpot one?
    False

     

    Faith is not demanding what we want; it is trusting God's goodness in spite of life's tragedies. Dave Branon

  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    Personally, I'd like one for both the oven and the crock pot if there is one.

    Cheryl
    False
  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    Both would be great!! Thanks in Advance.
    cowluv1
    False
  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    Both would be great!! Thanks in Advance.
    cowluv1
    False
  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    SLOW COOK PORK CHOPS WITH DRESSING

    Serves: 2
    Effort: easy

    Ingredients:
    4 boneless pork chops (seasoned to taste)
    1 box Stove Top Stuffing (cornbread)
    1 can cream of celery soup, undiluted

    Instructions:
    In a slow cooker, place the pork chops.
    Prepare StoveTop according to pkg. direction.
    Put half of the Stove top on top of pork chops
    Half of the soup on top of stuffing
    Then the rest of the Stove top and then finish up with the soup.
    Put on LOW heat on slow cooker and let cook

    "Giving your blessings as much thought as you give your worries will make you happier"
    False
  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    PORK & MUSHROOM STUFFING CASSEROLE

    Serves: 2
    Source: LaDonna
    Effort: easy
    Comments: this recipe is easy to double, triple, however you need it. Jim likes his mushrooms chopped up instead of sliced, but that is just a personal preference. Published in Taste of Home Aug./Sept. 2005 pg. 53.
    As usual, they made some changes. I have their version printed below.

    INGREDIENTS:
    8 oz. Fresh mushrooms, sliced or diced
    1/4 c. chicken broth
    2 T. flour
    salt & pepper to taste
    1 T. Parmesan cheese
    1/2 c. sour cream
    1 t. minced garlic
    1 c. Pepperidge Farm cornbread dressing mix (dry)
    1/4 c. chicken broth
    2 butterfly pork steaks or pork loin (chicken would also be very good)
    butter flavored cooking spray


    INSTRUCTIONS:
    If your butterfly pork steaks are very thick, go ahead and season them to your liking (I used salt, pepper, seasoning salt & chicken seasoning plus), place in a pan that has been sprayed with a non-stick cooking spray and let pre-cook in 350 oven for 15-20 minutes.

    While pork is cooking, get out a 1 1/2 qt. casserole dish. Spray it with a non-stick cooking spray.
    Slice mushroom (or dice) and place in the bottom of the casserole dish. Mix 1/4 c. chicken broth & flour together. Then add to the broth & flour mixture: salt, pepper, Parmesan cheese, sour cream and minced garlic. Mix well. Pour over mushrooms. Top with dry dressing mix. Pour
    1/4 c. chicken broth over dressing mix. Spray with butter flavored cooking spray. Then put your pork on top of this. Cover and place in 350 for 35 minutes. Then take out, take off the pork and gently stir around the stuffing mixture. Place the pork back on the stuffing mixture. Bake an additional 15 minutes uncovered.
    Take out and cover and let sit about 5 minutes.

    If your pork meat isn’t real thick, you will not have to pre-cook it some.

    “Be yourself-who else is better qualified’


    False
  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    CORN BREAD PORK CASSEROLE

    Satisfying stuffing and moist chops make this dish special enough for company. “The recipe can easily be doubled or tripled” notes field editor LaDonna Reed of Ponca City, Oklahoma

    2 boneless pork loin chops (4 oz. each)
    1/2 lb. Sliced fresh mushrooms
    2 T. all-purpose flour
    1/2 c. reduced-sodium chicken broth
    1/2 c. reduced-fat sour cream
    1 T. shredded Parmesan cheese
    1 garlic cloves, minced
    Pepper to taste
    1/2 c. corn bread stuffing

    In a large skillet coated with nonstick cooking spray, brown pork chops on both sides; set aside. In the same skillet, sauté mushrooms until tender. Transfer mushrooms to a 1 1/2- qt. baking dish coated with nonstick cooking spray.
    In a small bowl, combine flour and broth until smooth. Stir in sour cream, Parmesan cheese, garlic and pepper; pour over mushrooms. Top with pork chops. Cover and bake at 350 for 25 minutes. Sprinkle with stuff. Bake 10 minutes longer or until meat juices run clear.
    Yield: 2 servings.
    Nutritional Analysis: 1 serving equals 363 calories, 13 g fat (7 g saturated fat), 76 mg cholesterol, 434 mg sodium, 27 g carbohydrate, 2 g fiber, 33 g protein.
    Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat
    False
  • RE: ISO: Pork Chop & Dressing Casserole Recipe
    I use the recipe on the campbells soup can....using pork chops instead of chicken...dressing of your choice, prepared...place in baking dish top with pork chops and cover with cream of mushroom soup...cover and bake at 375 degrees for 30 minutes and uncover for 15-20 minutes or till pork chops are cooked thru....
    False

    It's not how you start, it's how you end....so end strong!!

    Walk yourself strong!!