Description
A recipe for Stuffed Pork Chops With Loaded Mashed Potatoes

Ingredients

• 1 package Pork Helper Oven Favorites breaded pork chops & mashed potatoes
  
• 2 cups hot water
  
• 2/3 cup milk
  
• 3 tablespoons margarine or butter, melted
  
• 1/2 cup sour cream
  
• 1/2 cup shredded Cheddar cheese (2 ounces)
  
• 1/8 teaspoon ground red pepper (cayenne)
  
• 8 medium green onions, sliced (1/2 cup)
  
• 1 package sliced mushrooms (8 ounces)
  
• 4 boneless pork chops (about 1 to 1 1/4 pounds)
  
• 1 cup hot water

Preparation
Heat oven to 400°F. Stir dry Potatoes and Seasoning, 2 cups hot water, the milk and melted margarine in 1 1/2-quart ungreased casserole until well blended. Stir in sour cream, cheese, red pepper, green onions and mushrooms.

Grease 13x9-inch pan. Cut 3-inch pocket in each pork chop, cutting lengthwise. Place pork chops in pan. Sprinkle one- fourth (about 2 tablespoons) of the bread crumb Topping on pork chops; press firmly. Turn pork chops over and sprinkle with remaining Topping. Spoon about 2 tablespoons potato mixture into each pocket. Secure pockets with toothpicks.

Place both pan of pork chops and casserole of potatoes in oven. Bake uncovered 27 to 33 minutes until pork chops are no longer pink in center or until thermometer reads 160®F.

Gradually stir 1 cup hot water into Gravy Mix, using wire whisk or fork, until blended. Serve with potatoes and pork chops.

Nutrition
no information available

Serves
4 servings.

Variations
no information available