Thanksgiving - If you're like me and my family, we don't cook small. Everything is cooked in batches for the Army, and there is always a ton of food leftover.
I've been wanting to try this recipe for some time, but I never wanted to buy the boxed stuffing it calls for. So I was super excited when my cousin's Mom brought loads of cornbread dressing for Thanksgiving! And imagine, tons of leftovers!
I rarely share a recipe that I've only just tried for the first time, but this one is worth it!
4-9 bone-in center cut pork chops (1/2"-3/4" thick)
*However many to feed your family
Leftover cornbread dressing (or homemade cornbread dressing)
Here's what the recipe calls for:
6 oz pkg cornbread stuffing mix
10.75 oz can cream of celery soup (or homemade *see recipe)
1 small onion (diced)
1 rib celery (diced)
Preheat oven to 400 degrees.
If using recipe:
Mix stuffing mix, soup, onion and celery in large bowl. Spoon into a greased baking dish (large enough to lay pork chops on one layer with minimal overlap).
If using left over cornbread dressing, just spoon it all into the greased baking dish in an even layer.
Lay the pork chops over the stuffing in one layer, with minimal over lap. Season to taste with salt, black pepper, garlic powder, and onion powder.
Bake in preheated oven for 30-40 minutes (until pork chops are no longer pink).
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