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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was my mother's original recipe, but through the years I've changed is slightly. Now my four daughters enjoy making this family favorite. Before we retired, we raised hogs on a farm in Pennsylvania. I cooked a pork dish at least once a week then, and I still do today. Ingredients:
6 pork chops (1/2 inch thick) |
1 tablespoon vegetable oil |
3 cups cubed day-old bread |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup chopped celery |
1 cup chopped onion |
2 garlic cloves, minced |
1 egg, beaten |
1/4 teaspoon poultry seasoning |
1/4 teaspoon pepper |
1/2 cup shredded cheddar cheese, optional |
Directions:
1. In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted. Yield: 6 servings.
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