Week 6 - Stuffing and Baked Chops

I made this baked pork chop recipe last weekend. The original recipe was titled as "Crazy Good Stuffing and Baked Chops". That by itself, should be indicative that this recipe was somewhat of a let down. I just did not enjoy the overall flavor one bit.

• 1/2 pound sliced fresh mushrooms, or more to taste
• 1 onion, chopped
• 1/4 cup dry sherry, or to taste
• 2 tablespoons all-purpose flour, or as needed
• 2/3 cup milk, or as needed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (14 ounce) package dry bread stuffing mix
• 1/4 cup butter
• 6 boneless pork chops
• 1/2 cup water
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 (10.75 ounce) can milk

The recipe had called for pan-fried pork chops. This has never been my preferred method of cooking. I was hoping that the stuffing and sauce would balance nicely with the distasteful elements of the pan-fried meat. That, however, was a silly notion. Must grill or bake pork chops.... no pan-frying.

Also, the cream of mushroom soup overpowered any potential that the stuffing may have had. The stuffing really needed something else to provide a bit of a kick. I think celery would have enhanced the final product though I don't think it would have saved the recipe. The cream of mushroom made it nothing short of mushy.

It should be noted that I had decided to use marsala wine over sherry as the original recipe had called for. I am not sure how much of a difference this made in the overall experience.

I would give this recipe 4 stars out of 10. I probably won't make it again. There are so many better ways to make pork chops.