Campbell's® Sweet and Sour Stuffed Pork Chops Try this easy, delicious recipe from Campbell's Kitchen. Source: Campbell's® Quick and Easy Cookbook
Serves: 6 Prep. time: 15 minutes Cooking time: 45 mins. - 6 boneless pork chops, 1 1/4 inches thick - 1 can (8 ounces) crushed pineapple - 1/2 cup water - 1 stalk celery, chopped - 1/4 cup margarine or butter - 2 tbsp. packed brown sugar - 2 tbsp. soy sauce - 1 tbsp. vinegar - 1/4 tsp. garlic powder - 1 pkg. (8 ounces) Pepperidge Farm® Corn Bread Stuffing, (about 4 cups) CUT horizontally through each chop to form a pocket. Set aside. MIX pineapple, water, celery, margarine, sugar, soy, vinegar and garlic powder in medium saucepan. Heat to a boil. Remove from heat. Add stuffing and mix lightly. SPOON stuffing mixture into pork chop pockets. Place chops stuffing-side up in 2-qt. shallow baking dish. Cover. BAKE at 350°F. for 20 min. Uncover and bake 25 min. or until chops are done. Serves: 6 Prep. time: 15 minutes Cooking time: 45 mins. - 6 boneless pork chops, 1 1/4 inches thick - 1 can (8 ounces) crushed pineapple - 1/2 cup water - 1 stalk celery, chopped - 1/4 cup margarine or butter - 2 tbsp. packed brown sugar - 2 tbsp. soy sauce - 1 tbsp. vinegar - 1/4 tsp. garlic powder - 1 pkg. (8 ounces) Pepperidge Farm® Corn Bread Stuffing, (about 4 cups) CUT horizontally through each chop to form a pocket. Set aside. MIX pineapple, water, celery, margarine, sugar, soy, vinegar and garlic powder in medium saucepan. Heat to a boil. Remove from heat. Add stuffing and mix lightly. SPOON stuffing mixture into pork chop pockets. Place chops stuffing-side up in 2-qt. shallow baking dish. Cover. BAKE at 350°F. for 20 min. Uncover and bake 25 min. or until chops are done. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
