Easy Stuffed Pork Chops

I like quick and easy menus - probably from all those years of working and only having an hour to cook dinner!

I buy a package of pork stuffing mix (chicken will work if they don't have pork), and make it according to the package instructions, but add green pepper, celery, onion, and canned mushrooms to it.

Once the stuffing is cooked, I mix it up, put it over the top of chops on a cookie sheet, and cook at 350 degrees until done. Usually that's about 45 minutes, but it can take longer depending on the number of chops and their thickness.

Ready in about an hour. And real, real popular with my family and friends. And not real expensive to do.

Make a good meal with all food groups and add some stewed tomatoes if you'd like. My hubby loves those!

Easy Stuffed Pork Chops

Hubby ordered these for dinner tonight and I thought I'd share my recipe with anyone who likes to put together quick meals.

Get a glass dish big enough for your pork chops, we usually make up two or four. Lately it's just been two. This recipe will work for four, though.

Use a package of stuffing mix for either pork or chicken (both work). Follow the directions to make it on stove top.

Add, according to your taste, diced onion, diced celery, a can of sliced mushrooms, some green pepper if you have it, and even olives if you like them. I put that in the water you're bringing to boil and when you add the dried bread, be sure to mix it well.

You can use all or none of these or any combination you like. Jalapenos give it a kick that I like, but he complains.

Salt and pepper (if you do) your pork chops. Then put the stuffing mix over the top of it, covering them completely. I usually salt and pepper that lightly, too.

Then put it in the oven at 350 degrees and cook it for a half hour or 45 minutes depending on the thickness of your chops.

I've fed this to fussy kids, the guys at the apartment, my Mom, and it's a family favorite. Maybe it will be in your household, too!

By the way, if you want to, you can put tinfoil in the bottom of the glass dish, so you just lift it out after the food is gone. But don't you go throwing any leftover stuffing. Somehow it always magically disappears...

Like fajitas?

I make a quick and easy batch of fajitas about every 6 weeks. Hubby and I both love 'em and, if I'm lucky, there's enough for me to have lunch the next day.

Get a skirt steak or a thin chuck steak, and cut it into strips. I take the fat off it, too. I throw that in a frying pan and add a little Worcestershire sauce on it with some salt and pepper and begin browning it.

Then I dice up onion, green pepper, red pepper, orange and yellow peppers, mushrooms if I have them.

When the meat is done, I add the veggies and saute them until they're done. Add more water if it looks like the meat needs more moisture.

Slop that on a plate, microwave a tortilla, and it's heaven!

You can use whatever veggies appeal to you. Green pepper and onion are the standard fajita fare, but I add more because I love vegetables.