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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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From Libby's old newspaper clippings. stuffed with veggies not stuffing the recipe called for some water but now the meat has water in it so doesnt need that lol ive folded over a pork steak with this works fine if you look at juice in picture i had at least 1/2 cup juice coming from just chops you might want to add a couple of tablespoons cornstarch with 1/8 c water to chops . this has awesome flavor Ingredients:
2 cups corn |
1/2 cup bell pepper, chopped |
1/2 cup celery, diced |
1 tablespoon butter |
6 pork chops, thick |
1 (10 1/2 ounce) can cream of celery soup |
2 tablespoons flour |
Directions:
1. Mix the corn, bell peppers, celery, and butter together.
2. Cut pockets in the pork chops.or can fold over pork steak flour the meat.
3. Stuff pockets with vegetable mixture.
4. mix flour into soup , if you are going gluten free just use cornstarch.
5. Place chops into a casserole dish.
6. Pour soup over meat. if you don't want watery gravy do cornstarch here
7. Cover casserole with foil paper.
8. Bake for 2 hours at 350 degrees Fahrenheit.
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