Right Side Up Stuffed Mushroom Chops

• 6 pork chops, medium thickness boneless & trimmed (1 3/4 lbs)
• 1 (6 ounce) package Stove Top stuffing mix
• 1 tablespoon brown sugar
• Gravy (double if you want extra for potatoes)
• 1 (10 ounce) can cream of mushroom soup
• 0.5 (10 ounce) can sliced mushrooms, drained (optional)
• 1/3 cup water (or milk)
• 2 - 2 1/2 tablespoons Worcestershire sauce
• 1 teaspoon dried onion flakes (optional)

1. Preheat oven to broil.
2. Place chops (I tenderize mine abit) in a large rectangular pan and broil at close range about 1 minute per side. Remove chops from oven, drain excess grease from pan.
3. Reset oven to 350u0b0F.
4. In a medium pot, prepare stuffing according to package directions, along with the brown sugar.
5. Return chops to pan and mound stuffing on top of each pork chop.
6. For the sauce, in the same pot used to prepare stuffing, combine in this order with no heat; soup, gradually stir in water (or milk) and Worcestershire sauce. Stir until blended. Spoon equally over stuffed chops.
7. Bake for 25 minutes until chops are cooked and no longer pink (30-35 minutes for thicker chops).

pork chops, brown sugar, potatoes, cream of mushroom soup, mushrooms, water, worcestershire sauce, onion

Taken from www.food.com/recipe/right-side-up-stuffed-mushroom-chops-361838 (may not work)