Meanwhile, blend soup and 1/3 C water pour over chops. baking dish (12x8x2") Lightly toss bread cubes, onion, butter and 1/3 C water and poultry seasoning spoon onto chops. In skillet, brown pork chops (a little olive oil or cooking spray).Īrrange in 2 qt. Yes, it is worth searching for this book!ġ can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup If your family is less adventurous, there are plenty of casseroles, skillet dinners and."Oven Barbecued Spareribs". Quick versions of pilaf, paella and egg drop soup are also found in the various chapters. If you've ever wondered about that mysterious recipe called, "Tomato Soup Cake," it's in here,too. I felt that some recipes were outdated such as the "Creamy Peanut Butter Soup," but I think "Pizza Doggies" and "Pronto Chili" would be a hit. In fact the book has a section called, "For Teens Only." This will be helpful when we host the teen devo at church. There are quaint touches such as themed meals like "Saturday Night Supper" and "Home From The Game". The use of soup makes the recipes easier to prepare and cuts down on cooking time. If you want quick and easy recipes, this book has many that are just right. I had fun browsing through this "soup-can-red" cookbook. It makes less clean-up, but it turns out great either way. I also like to make this in my non-stick electric skillet instead of the oven. I sometimes use boxed stuffing in place of the stuffing part of the recipe, if I'm in a real hurry. When I make it at my house it's always popular. My mom used to make this Pork Chops 'N Stuffing recipe (p. Whether it was in a Green Bean Casserole at Thanksgiving, or Porcupine Meatballs (which are pictured on the cover), we knew the food would turn out to be delicious. Combine bread cubes, melted butter, chicken broth celery, onion, and poultry seasoning in a medium bowl. Add the pork chops and cook until golden brown, about 4 to 6 minutes per side. Heat oil in a large skillet over medium heat. Most of our moms and grandmas used Campbell's soups on a regular basis. Preheat the oven to 350 degrees Fahrenheit. This cookbook includes comfort foods that many of us grew up on. It was published by the Campbell Soup Company of Camden, N.J. My copy is part of the book's 15th printing, revised in Nov. Our cookbook off my shelf is a down-home classic Campbell's Cooking With Soup. A meat thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).If you like pork chops as much as my family does, you'll love our sample recipe from the Cookbook Review today. Remove foil and continue baking for 10 minutes longer or until juices run clear. Bake in preheated oven for 30 minutes.Cover the baking dish with aluminum foil. Combine condensed soup with water pour over the stuffing and pork chops.Spoon heaping mounds of the stuffing mixture onto the pork chops. Toss bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together in a medium bowl.Add pork chops and cook until browned, 4 to 6 minutes per side transfer to a baking dish. Heat oil in a large skillet over medium heat.Preheat the oven to 350 degrees F (175 degrees C).1 (10.5 ounce) can condensed cream of mushroom soup.Get ready to savor the deliciousness of these mouthwatering baked stuffed pork chops with cream of mushroom soup! Ingredients So, let’s dive into the step-by-step instructions and create a dish that will have everyone asking for seconds. Whether you’re hosting a special gathering, celebrating a holiday, or simply seeking a hearty and satisfying meal, these baked stuffed pork chops with cream of mushroom soup are a surefire winner. Each bite offers a tantalizing combination of juicy pork, savory stuffing, and a perfect balance of herbs and spices. This recipe takes tender pork chops and transforms them into a culinary masterpiece by filling them with a delectable stuffing mixture. Welcome to our irresistible recipe for baked stuffed pork chops with cream of mushroom soup! If you’re a fan of succulent pork chops and crave a dish that’s both comforting and full of flavor, you’ve come to the right place.
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