BAKED PORK CHOPS
6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
2 tablespoons all- purpose flour
2 eggs, beaten
1 1/2 cups Pepperidge Farm herb seasoned stuffing, crushed
1 (10 1/2 ounce) can Franco-American pork or turkey gravy (for serving)
Coat chops with flour. Dip into egg. Coat with stuffing. Place chops on baking sheet.
Bake at 400 degrees F for 20 minutes or until chops are no longer pink.
In small saucepan over low heat, heat gravy. Serve with chops.
Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Little Can Big Ideas, Franco-American Gravy, Campbell's Soup Company, December 1994
6 boneless pork chops, 3/4-inch thick (about 1 1/2 pounds)
2 tablespoons all- purpose flour
2 eggs, beaten
1 1/2 cups Pepperidge Farm herb seasoned stuffing, crushed
1 (10 1/2 ounce) can Franco-American pork or turkey gravy (for serving)
Coat chops with flour. Dip into egg. Coat with stuffing. Place chops on baking sheet.
Bake at 400 degrees F for 20 minutes or until chops are no longer pink.
In small saucepan over low heat, heat gravy. Serve with chops.
Makes 6 servings
From: Recipelink.com
Source: Recipe pamphlet: Little Can Big Ideas, Franco-American Gravy, Campbell's Soup Company, December 1994
MsgID: 3149096
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: Pantry Cooking - Recipes Using - Ingredi...
Board: Daily Recipe Swap at Recipelink.com
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