Tasteful Thursdays

Mmm.  Another yummy recipe, adapted from the ever-popular 1954 Better Homes and Gardens Plaid cookbook.  You know the one:

Adapted because, well, food is purchased a little differently than it was in 1954.  Also? I don't like dry meat.

Stuffed Pork Chops*
4-6 thin-sliced pork chops
1 box stuffing mix
1 can cream of mushroom soup
Garlic, salt, rosemary, and thyme, to taste (about 1/4 tsp each, for us)

1) Prepare stuffing according to the directions on the box.
2) Scoop a spoonful of stuffing onto the center of each pork chop.  Flatten with spoon, then fold the chop in half.
3) Put all chops in a casserole dish and cover with 1 can of mushroom soup. Bake at 350 for 30-45 min.

That's it.  We served it with mashed potatoes (cuz we like our carbs) and green beans.  I'm still playing with the spice pallet, so I may update this at some point.

Enjoy!

*This could actually be done with boneless chicken or steaks, too, actually. . . Hmmm. . .