Serves 4
Prep 20 m
Cook 40 m
Ready In 1 h

Ingredients:
2 tsp vegetable oil
4 thick cut pork chops
1 1/2 cups bread crumbs
1/4 cup butter, melted
1/4 cup chicken broth
1/4 cup Parmesan cheese, grated
1 tsp celery salt
1 tsp onion powder
2 tsp Italian Seasoning
1 (10.75 ounce) can condensed cream of chicken soup

Directions:
1. Preheat oven to medium (350 degrees F; 175 degrees C)
2. Slice a pocket in each chop, making it as big as possible without cutting through the edges
3. In a skillet, heat the oil and brown the pork chops, or brush both sides of the chops with cooking oil, develop deep grill marks on a hot stovetop griddle plate, then place the pork chops in a baking dish and set aside
4. In a large mixing bowl, using a fork, combine the bread crumbs, cheese, melted butter, celery salt, onion powder, and Italian seasoning together with 2 heaping tablespoons of the cream of chicken soup
5. Stuff the pockets in the pork chops as fully as possible
6. In a small mixing bowl, stir the remaining soup and broth until well combined, and pour this mixture over the stuffed pork chops
7. Cover and bake for 30 minutes
8. Uncover and continue baking for 10 minutes longer, or until the internal temperature in the center of the thickest part of the meat reaches 145 degrees F (63 degrees C).

When we want comfort food, stuffed pork chops is often our choice. The whole family loves them in all the variations we do, from apple stuffed to cranberry-mustard sauced, or balsamic glazed.! The stuffing is such a hit we often have the butcher cut extra thick chops and double the bread crumb mixture. All the variations on stuffing are delightful when served up with nicely browned pork, piled high on top, or stuffed inside.