Do you have the habit of cooking pork chops until they are seemingly dry, too? I found it hard to not do this for years and then I started using a pressure cooker and it truly does help. But sometimes you just wanna whip up a pan fried pork chop. One of the ways that I’ve discovered to give them lots of flavor and moisture is by stuffing them. You can look up a ton of different different recipes on things to stuff into a pork chop. But you know that I love using what’s on hand. I made a pretty decent casserole but after the third serving it just hung out in my refrigerator for a couple of days. I wrote about it. It was kale, zucchini, sausage, cheese and peppers.
I thawed two pork chops and they stared at me from the refrigerator shelf for a couple of days. As I thought as a way to use up leftovers, I thought I’d just stuff the casserole into the pork chops. I seared them on the stove top and finish them in the oven. I was absolutely not disappointed.
This recipe requires you to make some type of casserole and then use the leftovers. Endless possibilities and technically gives you two meals throughout the week. Finding new ways to use leftovers is my favorite thing.
Ingredients:
- Pork chops
- Left over casserole
- Two pork chops
- Cooking oil (I use olive oil. Your choice)
- Salt and pepper
Instructions:
- Preheat oven to 350.
- Cut a slit 3/4 of the way threw through on the side of the chops
- Stuffed your left over casserole in the chop.
- Heat a couple of tbsps of oil on your pan and brown the chops on each side.
- Finished chops in the oven for 10 minutes.
Enjoy!
