Smothered Pork Chops and Stuffing

Prep time: 15 minutes
Bake time: 20 minutes
Servings: 4

• 4 pork loin chops (no bones)
• 3 T. vegetable oil
• 1 box stuffing mix
• 1 can cream of chicken or cream of mushroom soup
• 1/2 can milk
• salt
• pepper
• garlic powder
• poultry seasoning or dried sage

Sprinkle pork chops lightly with salt, pepper, garlic, and poultry season on both sides. In a large skillet, cook chops in oil until browned. Meanwhile, make stuffing mix acording to package instructions, spread into bottom of 9 x 13 baking dish. Place pork chops on top of stuffing. Deglaze skillet with can of soup and 1/2 can of milk (make sure you get all the brown bits mixed in). Then pour mixture over the chops and bake at 350 for about 25 minutes.

I looked in my freezer one day and was at a loss for what to make for dinner. A little creativity and quick thinking resulted in one of our new favorite meals. This is quick and easy and very satisfying. We like to serve it with green beans and fried apples. (click the link for the apple recipe)

Chicken n' Stuffing Yumm-o-rama

Prep time: 20 minutes
Bake time: 45 minutes
Serves: 6

• 4 chicken breasts; boiled (or other pre-cooked chicken is fine)
• 1 C. sour cream
• 1 can cream of chicken soup
• 1 1/2 C. chopped broccoli; thawed
• 1 tsp curry powder
• 1/2 tsp poultry seasoning
• 1 pkg stuffing mix
• 1/2 stick butter; melted
• 3/4 C. chicken broth (left over from boiling chicken)

Boil chicken breasts in salty water until cooked through, cool slightly, then chop into bite sized pieces. Reserve 3/4 C. broth for later use. Combine chopped chicken, sour cream, can of soup, broccoli, curry, and poultry seasoning in bowl. Place mixture in 9 x 13 baking dish. Combine stuffing mix, melted butter, and broth in bowl. Spread on top of chicken mixture.

Cover and bake 45 minutes at 350. Let stand 10 minutes before serving.

I got this originally from a church cookbook and modified it to suit our tastes. I love to make it for company, especially on a cool day. I always get compliments on it.