Pork Chops with Stuffing

A funny thing happened on the way to making dinner tonight. You see, it is hot outside. Way hot. Heat warning all week hot. Unfortunately, it wasn’t that hot when groceries were bought. It also seems that the grocer wanted to be sadistic when putting groceries on sale this week. So, since we are way broke, no options exist for say…a nice cool dinner out or just stopping by the local pre-made nutritious food market. That means tonight is pork chops. Now, the problem with heat and cooking is you don’t feel like cooking. You don’t feel like THINKING about cooking. You dream of nice cool meals served by some unflappable chef sort. This meant we had this discussion in this house:

“I put the pork chops in the refrigerator to thaw”

“I saw that.”

meaningful look

“So, I didn’t know who was cooking tonight” meaningful look

“Well, if we have shake n bake, I will fix them. That is the only way I know how to make pork chops”

“uh, we don’t, but no one likes how I make pork chops”

“Make them that way anyway. I have a chat tonight at 6”

sigh

So, I did. And maybe I am wrong about the kids liking them but maybe I am not…they are still cooking. Yes, I know. I do KNOW more ways of cooking pork chops. I mean we must have a thousand cookbooks in this house AND recipe cards AND of course the internet. But this is the only way I know how to cook pork chops without thinking about it. This is the way my mother made them. (besides frying on the stove top which I am an utter failure at and don’t want to do in this kind of heat anyway.)

**Updated to add-I was very, very wrong. All four of my kids loved them and want me to make them again. I swear-last time I made them-not popular.

Pork Chops with Stuffing

Pork chops
1 box stove top stuffing
water to prepare stuffing
1 can cream of mushroom soup
milk

Place pork chops in baking pan sprayed with nonstick spray. Mix stuffing with water/margarine as directed on box. Put on top of chops. Mix together can of mushroom soup and about 1/2 can of milk. Pour over top. Bake at 350 for 40 minutes or until pork chops are done. You should cover with foil the first part of baking but we are out of foil so I skipped that.

Comments

  1. And I obviously have a confession. I do know how to make pork chops 1/2 a dozen ways I just manipulated you into cooking again tonight. ‘Cause I am evil and I had a chat and you’re the foodie.

    πŸ˜‰

  2. Uh huh I knew that too. Just like you know I can make pork chops other ways, but I am sweet and a pushover. Compliant.

  3. I’d like to have dinner at your house. It would be interesting. The food might or might not be, but the experience would be, I’m certain.

    My mother created a recipe for pork chops and sour cream after she saw them mentioned in a Nero Wolfe book which didn’t have the decency to provide a recipe. Her made-up recipe is still one of my favorites for pork chops, out of the dozen or so that I do without having to think too much on a hot Friday night. πŸ˜€

  4. Wait-pork chops with sour cream? I could get into that, you should share the made-up recipe with me!

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