Monday, March 16, 2015


This super simple dinner dish is one of hubby's absolute favorites, because it is one that his Momma used to make when he was growing up. So it's for SURE an oldie! LOL But it truly is a goodie! 
All you need to go along with this dish is a nice green salad and/or veggie, such as roasted asparagus. One thing I like about this recipe is you can use either pork chops or pork steaks with it (whichever is on sale that week!) The dressing baked on top of the chops gets a light crispy top but keeps the pork nice and moist on the bottom. And since you brown the chops before baking them, they don't take much longer in the oven. Which is nice if you still have "a to-do list" that you're chipping away at for the day! You can throw dinner in the oven and check a few more things off that list! Clean up is pretty easy too since you use so few dishes in preparing it.


6 bone in pork chops (not too thick) or pork steaks
1 cup 1/2 & 1/2 or whole milk
1 cup all purpose flour
Black pepper
Garlic powder
Lawry's seasoned salt
Oil for frying
1 (12 oz) pkg cubed stuffing mix (your favorite flavor)
2 cups chicken broth
1 stick butter (divided in half)

In separate mixing bowl, place 1 (12 oz) pkg of cubed dressing mix. Melt 1/2 stick of butter and add to the the 2 cups of chicken broth. Pour the chicken broth & melted butter mixture over dressing in bowl and stir to combine. Set aside.

Season chops with salt, pepper, garlic powder and Lawry's. Dip chops in milk and then coat both sides with flour. Heat oil in large skillet over med-high heat. When oil is hot, place as many chops in, as your skillet will reasonably hold (without cramming them). I like to fry only 2 or 3 at a time. Fry until a nice golden brown (about 4 - 5 minutes each side). 

Place browned chops in baking pan, overlapping slightly if space is needed. 

Top chops with all of the dressing from the bowl.

Melt remaining 1/2 stick of butter and drizzle over dressing. Bake at 375 for 30 - 45 minutes, depending on thickness of chops, until chops are done and dressing is a nice, golden brown. 
Serve with a nice steaming side of roasted asparagus!

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