Pork Chop and Stuffing Casserole

Pork Chop and Stuffing Casserole

Prep Time: 30 minutes
Cook Time: 60 minutes
Serves: 6

Ingredients

• 6 thick cut boneless pork chops
• 4 tbsp sea salt
• 4 tbsp brown sugar
• 4 crushed cloves garlic
• 1 bay leaf
• 1 sprig rosemary
• 1 tsp black pepper
• 2 cups water
• Magic Stuffing Mix
• Mushroom Gravy

Directions for brining

1. Mix the salt, brown sugar, and water together in a sauce pan and bring to the boil stirring well until the salt and sugar have dissolved. Add the garlic, rosemary, pepper, and bay leaf ad cool to room temp. 
2. Pour over the pork chops. Refrigerate in an air tight container for 2-4 hours.
3. Rinse each pork chop well in cold water and pat dry after brining.

Magic Stuffing Mix Ingredients

• 6 cups dried cubed whole wheat bread
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced apple 
• 1/2 cup dried cranberries
• 1 tbsp garlic powder
• 1 tsp salt, 1 tsp pepper
• 1 tbsp fresh mixed herbs like rosemary, thyme, parsley, and sage
• 1 cup chicken stock
• 1/4 cup melted butter

Mix everything together. Can be made the night ahead and then assembled in the crockpot in the morning.

Mushroom Gravy Ingredients

• 1 tin half fat cream of mushroom soup
• 1/4 cup light sour cream

Mix together.

To Assemble the Dish

Place the pork chops into the bottom of a crockpot or casserole dish that has been sprayed with oil. Pour the gravy over the chops and then cover with the Magic Stuffing. Cook on the low setting for 4-6 hours or bake with a lid on in a 350 oven for 40 minutes, after 40 minutes, remove the lid and continue baking until the chops are cooked through and the casserole is bubbly.

Serve with vegetables, and mashed potatoes.