Pork Chops and Stuffing Skillet Meal

  

 

 

 

 

 

 

 

 

 

 

 

This Stuffing Pork Chop Casserole is just plain old comfort food at its best, just like my Mom used to make. Of course she made her own stuffing but now we have pre-made stuffing.  I do both. I use store bought and then perk it up with my own ingredients.  Simple, quick and so delicious!  Boneless or bone-in chops are lightly browned and tucked into a pan of stuffing and simmered to tender perfection! 

Pork Chops and Stuffing Skillet Meal

1 tablespoon olive oil

4-6 boneless pork chops

1 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 1/2 cups chicken broth

2 teaspoons poultry seasoning

I box Stove Top Stuffing for pork or chicken

Heat the olive oil in a deep skillet on medium high heat. 

 

 

 

 

 

 

 

 

 

 

Pat the chops dry with paper towels and then sprinkle all over with garlic powder, salt, and pepper. Quickly sear the chops in the hot oil for 1-2 minutes, or until golden brown.  Transfer to a plate and set aside.

 

 

 

 

 

 

 

 

 

Transfer to a paper towel and set aside

 

 

 

 

 

 

 

 

 

 

Add the butter to the skillet and sauté the chopped celery and onion for 3-4 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the chicken broth. Scrape up any browned bits from the bottom of the skillet and bring to a quick boil.

Remove from the heat and stir in the stuffing mix. Make sure the stuffing is moist from broth.  Cover for 3-4 minutes and then fluff up with a fork.

 

 

 

 

 

 

 

 

 

 

Tuck the pork chops in the stuffing, cover tightly, and sim on stove top for about 40 minutes or bake in the oven for 45 minutes or until the chops are soft and tender.

 

 

 

 

 

 

 

 

 

 

Serve hot with your favorite veggie!

 

 

 

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Mini Croissant Breakfast Bake

The story of this recipe?  Had some leftover croissants that I served with last night’s dinner… always have eggs and cheese in the fridge….and Viola!  I created a super simple and delicious quick recipe that will melt in your mouth!

Mini Croissant Breakfast Bake

10-12 mini croissants, torn into small

1 cup shredded Monterey Jack, Swiss, or Gruyere Cheese

10 large eggs, beaten

1/2 cup milk

1 tablespoon Dijon mustard

1 teaspoon salt

pepper to taste

10-12 mini croissants, torn into small pieces

Preheat the oven to 350 degrees. Grease a 9×13 baking dish. If you want thicker slices you can use an 8 x 11 dish.




















 

 

Whisk eggs with the milk, dijon, salt, and pepper. Set aside.

Layer the bottom of the dish with half the torn pieces of croissant.  Sprinkle with half of the cheese. Pour egg mixture all over the croissant. 

 Arrange remaining croissant pieces on top. Finish topping with remaining cheese

 







 

 

 

 

 

 

 

 

 

 

 

 

 

Cover with foil and bake for 30 minutes. The middle should be firm and no longer wet. You’ll also notice the whole casserole will puff up a bit.

 














 

 

 

 

 

 

Remove foil and bake for another 5-10 minutes. Slice into squares and enjoy! 

 

 
 

 

 

 

 

 

For an added treat add some caramelized onions to this recipe and some ham.

1 large onion

½ cup diced ham

Caramelize Onions: Heat a tablespoon of butter and a tablespoon of olive oil over medium-low heat in a large skillet. Add the onions and cook, stirring occasionally, for about 30 minutes or until onions are a really deep, rich, golden brown.

Ham: Toss diced ham in the same skillet and pan-fry until the edges are browned and some of the fat is rendered. Remove from heat.  Spread out both ham and onions to the bottom of the dish. Then add the croissants and cheese and continue the rest of the recipe.

 Photography is the property of and copyrighted to Welcome Home.

Egg Sausage and Potato Casserole

 Egg Sausage and Potato Casserole

Egg Sausage and Potato Casserole

1 lb breakfast sausage
1 medium onion
3 cups potatoes, peeled, boiled and cut into cubes when cool
4 garlic cloves, minced
6 large eggs
1/2 cup half-n-half or milk
1 tablespoon sugar
2 cups shredded cheddar cheese
salt and pepper

In a 10-inch skillet brown sausage and onion until crumbly and medium brown in color. Stir as required. Add garlic and cook till just transparent and tender.

After browning, remove sausage mixture from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.

Return sausage mixture to pan, season with salt and pepper and mix well with potatoes. Pour potatoes and sausage mixture into a greased casserole dish. Layer with a cup of the cheese on top.

Whisk eggs with half-and-half and sugar and salt and pepper until slightly foamy. Pour over the sausage layer. Sprinkle the remaining cheese on top.

Place pan in 350 degree oven and bake for 30-40 minutes until

egg mixture is fully cooked. Remove and allow to cool slightly before serving.

NOTE: Keep an eye on the pan–if the cheese gets too brown, then cover with greased aluminum foil.

Photography is the property of and copyrighted to ©Welcome Home.