1 ½ to 2poundsboneless skinless pork chopsabout ½ - ¾ inch thick
1tablespoonunsalted butter
½cupwhite oniondiced
¼cupcelerydiced
½teaspoongarlic powder
1(10 ½ ounce) can cream of mushroom soup
4ouncessour cream
Instructions
Preheat the oven to 350°F, and spray a 9x13-inch baking dish with cooking spray. Arrange the pork chops into the pan in an even layer, and set aside.
1 ½ to 2 pounds boneless skinless pork chops
Stuffing Mix
In a medium saucepan over high heat, bring the chicken broth and butter to a boil. Remove from heat, and stir in the stuffing mix. Cover, and let sit for 5 minutes.
1 ½ cups chicken broth, ¼ cup unsalted butter, 6 ounces stuffing mix
Pork Chops and Soup Base
Heat a medium skillet over low-medium heat. Add the butter, onion, celery, and garlic powder. Cook for 4-5 minutes until the vegetables soften then remove from heat.
1 tablespoon unsalted butter, ½ cup white onion, ¼ cup celery, ½ teaspoon garlic powder
In a large mixing bowl combine the sautéed vegetables, cream of mushroom soup, and sour cream. Spoon the mixture over the pork chops.
1 (10 ½ ounce) can cream of mushroom soup, 4 ounces sour cream
Fluff the stuffing with a fork, and spoon it over the soup mixture. Cover the pan tightly with aluminum foil, and bake for 20-30 minutes (adjust the time depending on the thickness of the pork chops).
Remove the foil about 5 minutes before the pork chops finish cooking, and return the pan to oven to crisp up the stuffing. Ensure the pork chops reach 145°F on an instant read thermometer. Serve warm!
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pork chop with stuffing topping. Actual calories will vary.*Adjust the time depending on the thickness of the pork chops. Thin pork chops take about 20 minutes while thicker pork chops take 30-35 minutes. The ones in the photos were thinly cut, about ½-inch or just a smidge under, so they didn't as long to bake.