6 boneless pork chops
1 tbsp. canola oil
1 (6 oz.) pkg. pork stuffing mix (Stove Top)
1 (10 oz.) can cream of mushroom soup
1/2 cup chicken broth (Swanson)
1 tsp. salt
1 tsp. pepper

Preheat oven to 350°F. Butter casserole dish. Season pork chops with salt and pepper on both sides.

Pour canola oil in skillet on medium heat. Brown pork chops on both sides. Put pork chops on paper towel to drain.

Prepare stuffing according to package directions.

In a bowl mix soup and chicken broth. Put prepared stuffing in casserole dish. Lay pork chops on top. Pour the soup mixture over all. Cover.

Bake at 350°F for 40 minutes. Let dish rest for 10 minutes. Unseal and enjoy!

Submitted by: Debi Barbour