I got this from my mother years ago; it was one of my first 'on my own' dinners some 30 years ago.

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
6
Yield:
6 pork chops
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.

  • Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.

Cook's Note:

Add seasoning if desired. I find the salt content of the packaged stuffing and the stewed tomatoes to do the trick. Black pepper is always recommended, but not essential.

Nutrition Facts

815 calories; protein 39.3g 79% DV; carbohydrates 109.8g 35% DV; fat 22.9g 35% DV; cholesterol 90.9mg 30% DV; sodium 2512.9mg 101% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
02/12/2015
I made this recipe. I used only 3 boneless chops 4 T butter on bottom of the dish pkg of stuffing. I also used 1 can cream of celery soup and 1/2 c milk instead of the tomatoes. I covered it and baked at the 375 for 45 min.as it started to smell like it was burning. I took it out of the oven and all was well. I will make this again! Read More
(5)

Most helpful critical review

Rating: 1 stars
01/10/2018
I made this didn't go well. too many tomatoes stuffing was soggy in one place totally dry in another...I won't make it again... Read More
(1)
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
02/12/2015
I made this recipe. I used only 3 boneless chops 4 T butter on bottom of the dish pkg of stuffing. I also used 1 can cream of celery soup and 1/2 c milk instead of the tomatoes. I covered it and baked at the 375 for 45 min.as it started to smell like it was burning. I took it out of the oven and all was well. I will make this again! Read More
(5)
Rating: 5 stars
11/13/2018
Love this!!! Used review idea of cream of celery and milk instead of tomato sauce!!! Delicious and do able! Read More
(2)
Rating: 1 stars
01/10/2018
I made this didn't go well. too many tomatoes stuffing was soggy in one place totally dry in another...I won't make it again... Read More
(1)
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Rating: 4 stars
01/17/2017
I didn't have high hopes for this recipe. No changes made other than use bone in pork chops and salt free seasoning. I do think the second can of stewed tomatoes should be blended to give extra liquid for the stuffing. Read More
(1)
Rating: 1 stars
03/09/2015
My stuffing was extremely dry did not turn out well at all. Read More
(1)
Rating: 1 stars
04/07/2017
I used the recipe as shown and the results were not good at all. The stuffing mix was soo dry we had to remove it and soak it in hot water to make it edible. A partial improvement would be to use half of the stuffing mix called for and add liquid to the stewed tomatoes. We ate what we could and tossed the rest out. Read More
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Rating: 3 stars
03/18/2015
This probably would have been better if I had melted the butter in the bottom of the pan since parts of the stuffing stayed dry. Overall the dish had a good flavor with the added tomatoes. Would I make it again? Maybe. Read More