When I want comfort food, I make these deconstructed-style stuffed pork chops. My husband loves the stuffing so much I usually double the recipe for the bread crumb mixture and leave everything else the same.

Ingreadients:

• 2 tablespoons vegetable oil
• 4 thick cut pork chops
• 3 cups day-old bread cubes
• ¼ cup butter, melted
• ¼ cup chicken broth
• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• ¼ teaspoon poultry seasoning
• 1 (10.5 ounce) can condensed cream of mushroom soup
• ⅓ cup water

Direction

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 4 to 6 minutes per side; transfer to a baking dish.
3. Toss bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together in a medium bowl. Spoon heaping mounds of the stuffing mixture onto the pork chops.
4. Combine condensed soup with water; pour over the stuffing and pork chops. Cover the baking dish with aluminum foil.
5. Bake in preheated oven for 30 minutes. Remove foil and continue baking for 10 minutes longer or until juices run clear. A meat thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).