This is a family favorite that we often had when company came for dinner. This recipe has gone home with many invited dinner guests. Mom never follows a recipe when she cooks, so this is my best guess of how she makes them! You may have to tweak things a bit, as all values for ingredients she uses are approximate. I still have not been able to replicate hers exactly!

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Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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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 350 degrees F (175 degrees C).

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  • Heat olive oil in a large skillet over medium high heat. Brown chops, turning once, and transfer to a shallow baking dish. Add water, and cover.

  • Bake in the preheated oven for 1 hour.

  • When chops are almost done, melt butter in a medium saucepan over medium heat. Cook and stir celery and onions until onions are translucent. Stir in bread crumbs, corn, poultry seasoning, salt, and pepper. Cook for 5 minutes, then spoon stuffing over chops and return to the oven. Bake, uncovered, for 15 minutes more, or until no longer pink in the center.

Nutrition Facts

291 calories; protein 24.4g 49% DV; carbohydrates 13.4g 4% DV; fat 15.5g 24% DV; cholesterol 66.8mg 22% DV; sodium 744.7mg 30% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/02/2005
THIS IS ONE OF MY FAV.DISH I HAVE BEEN MAKING THESE FOR OVER 30YRS ITS FROM BETTY CROCKER THEY ARE CALLED STUFFED TOPPED PC.I ADD THE BUTTER TO SAME PAN CHOPS HAVE BEEN COOKED IN AND ADD SAGE FOR EXTRA FLAVOR GREAT FOR BREAKFAST IF THERE ANY LEFTOVERS Read More
(42)

Most helpful critical review

Rating: 3 stars
02/22/2008
Good except for the cream corn. The sweetness just seemed not to belong in this savory dish. Maybe I'll use whole kernal corn next time. Other than that it was very tasty and very easy! Read More
(6)
30 Ratings
  • 5 star values: 13
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/02/2005
THIS IS ONE OF MY FAV.DISH I HAVE BEEN MAKING THESE FOR OVER 30YRS ITS FROM BETTY CROCKER THEY ARE CALLED STUFFED TOPPED PC.I ADD THE BUTTER TO SAME PAN CHOPS HAVE BEEN COOKED IN AND ADD SAGE FOR EXTRA FLAVOR GREAT FOR BREAKFAST IF THERE ANY LEFTOVERS Read More
(42)
Rating: 5 stars
11/15/2006
My mother has made this dish for years and it's a family favorite!! We omit the water around the chops and put the stuffing directly on top - bake covered for 1.25 hours and then uncovered for 15 min. The stuffing keeps the chops moist and delicious!! WONDERFUL! Bon appetite!! Read More
(38)
Rating: 5 stars
02/19/2008
We thought this recipe was really delicious! I changed a bit based on previous reviews. I used Ritz that were roasted vegetable flavor for the bread crumbs used onion powder instead of onion for the picky ones in my family added a little dried sage for seasoning and used chicken broth instead of water. One review said 1c of broth but 1/2 cup would have been plenty. I also had thin chops so I put the stuffing on top to start with and just cooked all together in oven for 1/2 hour covered and then 10min or so uncovered to crisp up the stuffing a little. It was really really good and the smell was fantastic while it cooked as well. Overall I find pork pretty bland sometimes tough and my least favorite meat but this was tender flavorful and just darn good!:) Read More
(19)
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Rating: 4 stars
03/10/2009
This was very tasty and easy to make. I omitted water and stuffed pork chops right after browning then topped with cream of mushroom soup and baked 1 1/2 hr. Read More
(8)
Rating: 3 stars
02/22/2008
Good except for the cream corn. The sweetness just seemed not to belong in this savory dish. Maybe I'll use whole kernal corn next time. Other than that it was very tasty and very easy! Read More
(6)
Rating: 4 stars
08/25/2008
Very delicious. Served with mashed potatoes and gravy (made with the juices of the pork chops and water) and green beans. Read More
(6)
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Rating: 5 stars
03/26/2007
WOW!!! This recipie is amazing. I was a bit hessitant to try it because it only has three reviews in two years. I made some minor modifications though. I used Ritz crackers instead of bread crumbs I used thin cut chops (all I had) omited the water part because I did not want to dry them out and I put one cup of chicken broth and cooked the dressing on top all for thirty minutes. Yummy!!! Read More
(6)
Rating: 4 stars
01/20/2012
Like other reviewers I used chicken broth instead of water and I added some fresh sage to the stuffing. I also thought that the cooking time seemed to be overly long and I hate dry pork so I browned the pork chops which brought them up to the required temp. (140 on my thermapen ) and just baked them for 30 minutes with the stuffing on top and the chicken stock included at that step. This was a nice dish that I will make again. I just didn't think that it was good enough for a 5 star recipe Read More
(4)
Rating: 5 stars
09/08/2008
Very good. My family liked it. I will make it again. I used at least 1/2 cup of onion and celery.I used about 3 1/4 cups of bread crumbs. I also put about 1/4 cup of cream of mushroom soup. Read More
(4)