Right Side Up Stuffed Mushroom Chops

Another recipe from the cookbook Life's on Fire Cooking For the Rushed by Sandi Richard.

I made this for supper today for our Mother's Day dinner.


Right Side Up Stuffed Mushroom Chops


8 pork chops medium thickness boneless and trimmed (apporx 700g)

1 pkg Uncle Ben's Stuff'N'Such Traditional Sage

1 tbsp brown sugar

1 can cream of mushroom soup (Campbell's)

1/3 soup can water

2 tbsp Worcestershire sauce


(1) Preheat oven to broil.
Place chops on a large oven-safe cake pan and broil at close range about 1 minute per side.

....meanwhile....

Prepare stuffing in a medium size stove-top pot according to package directions, however, add brown sugar.

Remove chops from oven. Drain excess grease from pan. Reset oven temperature to 350. Return chops to pan. Mound stuffing on top of each pork chop.

Combine in this order in the Used stuffing pot (No Heat): soup, gradually stir in water and Worcestershire sauce. Stir until well blended and spoon equally over stuffed chops. Bake in hot oven. Set a timer for 25 minutes

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When I make the above recipe I fry the pork chops up in a cast iron fry pan opposed to broiling. I made mine with mashed whipped potato and peeled carrots with parsley sprinkled over them.

This recipe is definately a Keeper :)