On 8/2/2017 12:57 PM, Doris Night wrote:
> On Wed, 2 Aug 2017 09:20:51 +0100, "Ophelia" >
> wrote:
>
>> "Doris Night" wrote in message
>> ...
>>
>>> "jmcquown" > wrote in message
>>> news >>>> On 8/1/2017 6:01 PM, U.S. Janet B. wrote:
>>>
>>>> My mother never made stuffed pork chops. Can't say I learned a heck of a
>>>> lot from her about cooking.
>>
>> I haven't made stuffed pork chops in years. I really love pork with
>> stuffing, so now I just lay the stuffing in the bottom of a pan and
>> put the pork chops on top. You get the same taste, but more stuffing.
>>
>> Doris
>>
>> ---
>>
>> What a good idea!
>>
>> What stuffing do you use and how long do you cook your chops?
>
> I use cubed bread with chopped onion, celery, and apple. It's seasoned
> with s&p, and some fresh herbs, especially sage. Sometimes I put
> sauteed diced bacon in it, but usually just a T of butter. It's
> moistened with chicken stock.
>
> Doris
>
Not being a fan of apples in stuffing, I'd leave that out. I've never
added bacon... hmmmm. Otherwise I completely agree. Cooking time
depends on the thickness of the pork chops.

But yes, add about 1 Tbs. of butter and hot chicken stock to the
stuffing. Stir well until moistened. Add the stock gradually!

This is sound advice from Doris. The method works well whether you use
a bag dried stuffing, use Stove Top (boxed mix) or bake and dry your own
bread. The herbs are important, too.

Jill