Baked pork chops with a savory bread stuffing (or dressing).

Baked Stuffed Pork Chops

By Sue Lau | Palatable Pastime

My recipe  of the day is  for baked stuffed  pork chops,  a longtime favorite of mine each and every autumn.

You see, when the weather starts to turn cool,  one of the first things  I crave is  pork, invariably with sauerkraut. This is usually in late August and carries on  right into September. By the time October gets here and the leaves begin to turn those lovely Autumn  colors, my mind is wandering  further afield toward heartwarming homestyle meals such as meat loaf and mashed or chicken and stuffing (with nods to November), but still…pork.

One of the things that  goes with pork is  stuffing. My mom used to make pork chops baked on top of an oblong  pan of stuffing about once per week each autumn. Other times of year she was fond of the pan fried chops. I learned to make stuffing from her early on, and it was one of my tasks the night before Thanksgiving, tearing up bread pieces, and when I was old enough to handle a knife, chopping celery  and onions.

The stuffing in this recipe is basically a version of that, with just enough to tuck into two nice thick chops. It is pretty easy to  know how to cut these- take a sharp knife and run it  into  the chop all the way back to the bone and make a pocket. Then pack the stuffing in there and bake them in a pan.

I  like serving veggies with this to keep it healthy, since you get protein and a carb in the chop. But this is also good with things like scalloped potatoes or candied yams, the usual  suspects to accompany chops at dinner. And don’t forget the applesauce or easy fried apples.

All together, it  makes for a perfect comfort  food meal.

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