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Each holiday season I stock up on seasonal favorites. They are often on sale. Stouffers Turkey stuffing was two for $4 this past fall. I bought two. This recipe needs a few simple ingredients that requires some preparation and dirties a few pans. I used a fry pan, a sauce pan and a covered casserole dish.

Ingredients

Pork chops, 2 to 4

Stove Top Stuffing, seasoned, 6 ounces

Cream of mushroom soup, 10 ½ ounce can

Milk, ¼ cup

Salt and pepper, to taste

Olive oil, 2 tablespoons

Preparation

Brown the pork chops in one tablespoon of olive oil in a fry pan. Season with salt and pepper. Do not overcook, as these will be baking in the oven. In a saucepan, prepare the stuffing according to the package direction. Cover the bottom and sides of a casserole dish with the second tablespoon of olive oil. Place in the browned pork chops as a single layer. Add the cooked stuffing around and over the pork chops. In a small bowl whisk the milk with the soup. Pour over top of everything. Place a lid on the casserole and bake in a preheated 350 F oven for one hour. Remove the lid the last 20 minutes.