But not all things were better back then, and though my grandmother was a talented, creative cook and a huge influence on me, I like to take some of the knowledge I've acquired over the years and apply it to old time recipes - which is exactly what I've done with today's Pork Chop and Stuffing Casserole.
Here I am everyone! Your favourite weekend athlete at the crack of dawn on race day (the starter gun went of at 7:15 am)! And I'm happy to report I managed to run the entire thing in just a little over an hour. Whoo hoo!!
After all that running, I didn't mind the bit of butter in the stuffing. It's all about the balance right?
So come on over to kitchen witch cottage, bring your wooden spoon, your appetite, and the latest gossip and we'll chat, drink some wine, and cook this together! I can't wait to show you how easy it is to make.
Pork Chop and Stuffing Casserole
Visit the printable recipe here: Printable Pork Chop and Stuffing Casserole
Prep Time: 30 minutes
Cook Time: 60 minutes
- 6 thick cut boneless pork chops
- 4 tbsp sea salt
- 4 tbsp brown sugar
- 4 crushed cloves garlic
- 1 bay leaf
- 1 sprig rosemary
- 1 tsp black pepper
- 2 cups water
- Magic Stuffing Mix
- Mushroom Gravy
- Mix the salt, brown sugar, and water together in a sauce pan and bring to the boil stirring well until the salt and sugar have dissolved. Add the garlic, rosemary, pepper, and bay leaf ad cool to room temp.
- Pour over the pork chops. Refrigerate in an air tight container for 2-4 hours.
- Rinse each pork chop well in cold water and pat dry after brining.
- 6 cups dried cubed whole wheat bread
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced apple
- 1/2 cup dried cranberries
- 1 tbsp garlic powder
- 1 tsp salt, 1 tsp pepper
- 1 tbsp fresh mixed herbs like rosemary, thyme, parsley, and sage
- 1 cup chicken stock
- 1/4 cup melted butter
Mushroom Gravy Ingredients
- 1 tin half fat cream of mushroom soup
- 1/4 cup light sour cream
To Assemble the Dish
Place the pork chops into the bottom of a crockpot or casserole dish that has been sprayed with oil. Pour the gravy over the chops and then cover with the Magic Stuffing. Cook on the low setting for 4-6 hours or bake with a lid on in a 350 oven for 40 minutes, after 40 minutes, remove the lid and continue baking until the chops are cooked through and the casserole is bubbly.
Serve with vegetables, and mashed potatoes.
About Lyndsay the Kitchen Witch
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.