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Baked Stuffed Pork Chops and Potatoes with Mushroom Sauce (10/31/2014)

Baked Stuffed Pork Chops and Potatoes with Mushroom Sauce

6 Boneless Pork Rib Eye end chops, cut 1-1 ½ inches thick
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
3 tablespoons butter
1 large onion, sliced thin
1 pkg. sliced mushrooms
1 clove minced garlic
2-10.75 oz. cans Cream of Mushroom soup
1 ¼ cup milk
2 tablespoon Worcestershire sauce
4 cups sliced potatoes
1 lb.Cremer's homemade stuffing

Preheat oven to 350-degrees F.

Spray a 9 x 13-inch baking dish with cooking spray.

Rinse pork chops and pat dry with paper towels. Cut a pocket, about ¾ of the way through each pork chops and stuff with some of Cremer's homemade stuffing.

Rub chops with salt, pepper and garlic powder. Melt 2 tablespoons butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Add remaining 1 tablespoon of butter to skillet and melt. Place onions, mushrooms, and garlic in skillet, and cook until softened. Add mushroom soup, Worcestershire sauce, and milk; stir until blended. Remove from heat and set aside.

In a large pot, over medium-high heat, add potatoes and cover with cold water. Cover and cook until boiling, continue to cook about 5-10 minutes, or until just tender. Drain and arrange potatoes evenly in baking dish. Arrange chops over potatoes. Pour soup mixture over chops.

Bake, covered, for 35-40 minutes. Uncover, and bake another 20-25 minutes.


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