Stuffed Pork Chops

Tonight we had Stuffed Pork Chops. A recipe I found at Recipe*zaar.

I changed it a bit to suit our taste and it was delicious. Still a "Confort Meal!" Thinking it would make an easy company dish or holiday dish!

4 pieces pork loin sliced 1 in. thick
1 tablespoon olive oil
3 cups stale bread, cut in 1/2 inch cubes (I think crumbs might be better)
1/4 cup butter, melted
1/4 cup chicken broth
1/4 cup finely diced celery
1/4 cup finely sliced vadalia onions
1/2 cup peeled chopped portabella mushrooms
1 teaspoon poultry seasoning
salt & pepper to taste
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/3 cup water
1 portabella mushroom, peeled and sliced

Makes 4 servings

1 hour 15 mins prep

1. Preheat oven to 350 degrees Farenheit.
2. Heat the oil in a large skillet and brown the pork loin chops. Set aside to cool.
3. Cook the onions, celery, mushrooms in the butter till onions are translucent.
4. Toss the bread cubes, onions, celery, mushrooms and seasoning together and drizzle the butter and broth over all, toss again to distribute evenly.
5. Cut a slit in the side of each chop and stuff them, piling any extra stuffing on top of them.
6. Whisk the soup and water together until smooth and pour it over the chops. Place the additional portabella mushrooms on top.
6. Cover and bake for 30 minutes.
7. Uncover pan and bake 10-15 minutes more or until the juices run clear and meat thermometer reads 160-170 F.