Baked Pork Chops and Stuffing

• 4 whole Bone-in Pork Chops, About 1.5 Lbs. Total Weight
• Salt And Pepper, to taste
• 1 Tablespoon Canola Oil
• 4 cups Soft Bread Cubes, About 1/2'' In Size
• 2 Tablespoons Chopped Onion
• 1/4 cups Melted Butter
• 1/4 cups Water
• 1/4 teaspoons Dried Sage
• 1 can 10.75-oz. Can Low Sodium Cream Of Mushroom Soup
• 13 cups Water
• 1 Tablespoon Soy Sauce
• Freshly Ground Black Pepper

1. Preheat oven to 350 degrees F.
2. Sprinkle pork chops lightly with salt and pepper.
3. Heat oil in a large skillet over medium-high heat.
4. Add pork chops and brown both sides.
5. Do not cook them completely, you just want them browned on both sides.
6. Transfer browned pork chops to an oven safe baking pan.
7. In a medium bowl, fold together bread crumbs, onion, butter, 1/4 cup water, and sage.
8. Place a mound of stuffing on top of each chop.
9. In another medium bowl, blend soup, 1/3 cup water and soy sauce.
10. Pour this over the stuffing.
11. Sprinkle with freshly ground black pepper.
12. Bake for 1-1/2 to 2 hours, or until pork chops are tender.
13. This can also be prepared a few hours before baking time.
14. Simply prepare the dish entirely, without baking it.
15. Cover and refrigerate.
16. Take the dish out of the refrigerator about 2 hours before serving time and preheat oven a few minutes before you are ready to start.
17. Baking time may be a bit longer since it was refrigerated, but it also depends on the size of the pork chops, etc.

chops, salt, canola oil, bread, onion, butter, water, cream of mushroom soup, water, soy sauce, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/baked-pork-chops-and-stuffing/ (may not work)