When I was growing up one of my favorite places to be was my grandmother's kitchen. She and my grandpa lived in the country where she always kept an immaculate garden and for many years the water we drank came from a large red pump situated by the kitchen sink. Now I know with all the amenities of today, filtered water seems to be the preferred option, but I'm here to tell you, the cold, clean, well water we pumped into my grandma's kitchen back in the late 60's/early 70's was the best I have had or probably ever will have again. So it was a sad day for me when that pump was replaced by the modern convenience of taps and plumbing.
But not all things were better back then, and though my grandmother was a talented, creative cook and a huge influence on me, I like to take some of the knowledge I've acquired over the years and apply it to old time recipes - which is exactly what I've done with today's Pork Chop and Stuffing Casserole.
This easy comfort recipe features my tried and true "Magic Stuffing Mix" that's made completely from scratch, and a brine for the pork chops that makes them especially succulent and fork tender. Better still, it's super easy to make! The stuffing and brining can be done ahead of time and then it can all just be thrown together prior to dinner - which is exactly what I did because the last time I prepared this I did so in the morning and then took off to run an 8k road race.
Here I am everyone! Your favourite weekend athlete at the crack of dawn on race day (the starter gun went of at 7:15 am)! And I'm happy to report I managed to run the entire thing in just a little over an hour. Whoo hoo!!
After all that running, I didn't mind the bit of butter in the stuffing. It's all about the balance right?
So come on over to kitchen witch cottage, bring your wooden spoon, your appetite, and the latest gossip and we'll chat, drink some wine, and cook this together! I can't wait to show you how easy it is to make.
Pork Chop and Stuffing Casserole
Visit the printable recipe here: Printable Pork Chop and Stuffing Casserole
Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 6
Ingredients
Mushroom Gravy Ingredients
To Assemble the Dish
Place the pork chops into the bottom of a crockpot or casserole dish that has been sprayed with oil. Pour the gravy over the chops and then cover with the Magic Stuffing. Cook on the low setting for 4-6 hours or bake with a lid on in a 350 oven for 40 minutes, after 40 minutes, remove the lid and continue baking until the chops are cooked through and the casserole is bubbly.
Serve with vegetables, and mashed potatoes.
About Lyndsay the Kitchen Witch
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.
But not all things were better back then, and though my grandmother was a talented, creative cook and a huge influence on me, I like to take some of the knowledge I've acquired over the years and apply it to old time recipes - which is exactly what I've done with today's Pork Chop and Stuffing Casserole.
Here I am everyone! Your favourite weekend athlete at the crack of dawn on race day (the starter gun went of at 7:15 am)! And I'm happy to report I managed to run the entire thing in just a little over an hour. Whoo hoo!!
After all that running, I didn't mind the bit of butter in the stuffing. It's all about the balance right?
So come on over to kitchen witch cottage, bring your wooden spoon, your appetite, and the latest gossip and we'll chat, drink some wine, and cook this together! I can't wait to show you how easy it is to make.
Pork Chop and Stuffing Casserole
Visit the printable recipe here: Printable Pork Chop and Stuffing Casserole
Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 6
Ingredients
- 6 thick cut boneless pork chops
- 4 tbsp sea salt
- 4 tbsp brown sugar
- 4 crushed cloves garlic
- 1 bay leaf
- 1 sprig rosemary
- 1 tsp black pepper
- 2 cups water
- Magic Stuffing Mix
- Mushroom Gravy
- Mix the salt, brown sugar, and water together in a sauce pan and bring to the boil stirring well until the salt and sugar have dissolved. Add the garlic, rosemary, pepper, and bay leaf ad cool to room temp.
- Pour over the pork chops. Refrigerate in an air tight container for 2-4 hours.
- Rinse each pork chop well in cold water and pat dry after brining.
- 6 cups dried cubed whole wheat bread
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced apple
- 1/2 cup dried cranberries
- 1 tbsp garlic powder
- 1 tsp salt, 1 tsp pepper
- 1 tbsp fresh mixed herbs like rosemary, thyme, parsley, and sage
- 1 cup chicken stock
- 1/4 cup melted butter
Mushroom Gravy Ingredients
- 1 tin half fat cream of mushroom soup
- 1/4 cup light sour cream
To Assemble the Dish
Place the pork chops into the bottom of a crockpot or casserole dish that has been sprayed with oil. Pour the gravy over the chops and then cover with the Magic Stuffing. Cook on the low setting for 4-6 hours or bake with a lid on in a 350 oven for 40 minutes, after 40 minutes, remove the lid and continue baking until the chops are cooked through and the casserole is bubbly.
Serve with vegetables, and mashed potatoes.
About Lyndsay the Kitchen Witch
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.
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