Baked Pork Chops & Gravy
You make the breading for these mouthwatering pork chops with stuffing mix...it couldn't be easier or more delicious.
Ingredients
1 egg, beaten
2 tablespoons water
1.5 pounds boneless pork chop, 3/4-inch thick (about 6 chops)
2 tablespoons all-purpose flour
1.5 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 1/2 ounces) Campbell’s® Turkey Gravy
2 tablespoons water
1.5 pounds boneless pork chop, 3/4-inch thick (about 6 chops)
2 tablespoons all-purpose flour
1.5 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 1/2 ounces) Campbell’s® Turkey Gravy
Instructions
Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.
Bake at 400°F. for 20 minutes or until the pork is cooked through.
Heat the gravy in a 1-quart saucepan over medium heat until hot and bubbling. Serve the gravy with the pork.
Bake at 400°F. for 20 minutes or until the pork is cooked through.
Heat the gravy in a 1-quart saucepan over medium heat until hot and bubbling. Serve the gravy with the pork.
Baked Pork Chops & Gravy
You make the breading for these mouthwatering pork chops with stuffing mix...it couldn't be easier or more delicious.
Directions
Print
Beat the egg and water in a shallow dish with a fork or whisk. Coat the pork with the flour. Dip the pork into the egg mixture. Coat with the stuffing. Place the pork onto a baking sheet.
Bake at 400°F. for 20 minutes or until the pork is cooked through.
Heat the gravy in a 1-quart saucepan over medium heat until hot and bubbling. Serve the gravy with the pork.
Ingredients
1 egg, beaten
2 tablespoons water
1.5 pounds boneless pork chop, 3/4-inch thick (about 6 chops)
2 tablespoons all-purpose flour
1.5 cups Pepperidge Farm® Herb Seasoned Stuffing, crushed
1 can (10 1/2 ounces) Campbell’s® Turkey Gravy
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