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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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So wuffy whipped up this version of a "deconstructed" stuffed pork chop, complete with the cheesy mushroom gravy/sauce ladled over the top. FAR easier to prepare than the original version, and no worries about under/over done chops or under-cooked stuffing.
There's also a "surprise" in the seasonings - a hint of curry powder. Just enough to add complexity in the background flavors and a touch of exotic fragrance. But you can leave it out if you aren't a curry fan (slight though it may be). Don't worry about the Ancho Chili powder making this hot or "southwestern". Ancho Chili is mild, and adds a warm, smokey note with nothing of the "Texas chili" flavors the name conjures up.
Trying a slightly different layout to the recipe this time, to make it even easier to follow. Let wuffy know if that helps or hinders.
Cheesy “Stuffed†Porkchop Casserole
Do you love stuffed porkchops, but don't like all the work for butterflying the pork, filling it with stuffing, and baking? Worried about drying out the chops or leaving the insides against the stuffing too rare? Give this “deconstructed†chop version casserole a try! “Kicked up†with some cheesy goodness, and lots of seasonings in the pork, but easy to fix thanks to instant stuffing mix.
Ingredients
3 lbs Pork Steaks (or “cheap†pork chops)
1 Can (4oz) “Stems and Pieces†mushrooms
1 Can (10.5 oz) Cream of Mushroom soup
1 Can (~10 oz) Campbells Cheddar Cheese soup
1/2 C Chicken Broth
1/3 C Minced Dried Onions
Grated Cheese (cheddar or mixed “Mexican blend†work well)
Salt / Pepper – to taste
Non-stick cooking spray
For “Seasoned†Flour
~3 Tbl Flour
1/4 tsp Ancho Chili powder
1/4 tsp Ground Savory
1/4 tsp Curry powder (mild)
1/2 tsp Crushed Rosemary
1/2 tsp Ground Thyme
1/2 tsp Marjoram
1 tsp Onion powder
1 tsp Garlic Garni
For Stuffing
1 Box “Stovetop†Pork flavored stuffing mix
1 Can (4oz) “Stems and Pieces†mushrooms
Mushroom liquid from other can
1 C Chicken Broth
4 T Butter
Make Stuffing: In a medium saucepan; bring Chicken Broth, butter, 1 can mushrooms, and liquid from remaining can to boil. Add contents of pork flavored stuffing pouch. Stir briefly to combine ingredients. Cover, and remove from heat.
Make Seasoned Flour: In a medium/large bowl, add all flour ingredients and combine with whisk or fork.
Prepare Pork: Remove fat from pork steaks/chops, dice fat. Slice remaining pork into 3/4†cubes (removing any bones). Place cubed pork into bowl with seasoned flour. Toss or mix by hand until all pork cubes are evenly coated and none of the flour remains in the bottom of the bowl. Set aside to “rest†and flavor to sink in.
Make Cheesy Sauce: In a microwave-safe medium bowl, combine cheese and mushroom soup, and 1/2 cup chicken broth. Heat for ~1 min and 30 seconds. (Heating makes combining easier.) Stir soups and broth together until evenly mixed. If necessary, heat another 30 seconds.
Prepare medium casserole dish by spraying inside with non-stick spray, making sure to get the sides.
Pre-heat oven to 375 degrees F. (DON'T put casserole dish into oven at this time!)
Fry pork:
In a very large skillet over med-high heat, fry up diced pork fat until fat renders out and remains are brown and crispy. Pour off all but about 1-2 Tablespoons of fat. Season with a bit of salt and pepper and return to heat. Add flour-coated cubed pork. Fry, stirring occasionally, until pork is browned on all sides and no pink can be seen, but not cooked all the way through (about 8 minutes).
Add 1/2 of the bowl of cheesy sauce, the diced dried onions, and the drained can of mushrooms. Stir together. If it seems too thick (the flour coating will soak up some of the liquid), thin with a bit of chicken broth or water, 2-3 tablespoons at a time. Cook about 2-3 minutes for flavors to combine.
Make Casserole:
Pour the fried pork mixture into the prepared casserole dish. Cover with all but about 3T of the remaining cheesy sauce. Add the prepared pork flavored stuffing on top of the pork and pour the last remaining cheesy sauce on top of the stuffing. With the back of a spoon, spread the cheesy sauce in a thin layer over as much of the stuffing as possible. (Helps keep the stuffing from developing a tough 'crust')
Put lid on casserole dish and place in pre-heated 375 degree oven on middle rack. Bake for about 40 minutes. Carefully remove casserole and remove lid. Cover HOT top of stuffing with a light layer of grated cheese. Return to oven, uncovered, for approx 10 minutes, until cheese is melted and gooey.
Remove from oven and allow to 'rest' for about 10-15 minutes for juices and cheese to “set up†a bit.
Dish out, and enjoy!
Makes approx 8-9 servings, depending on hunger level.
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