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Stuffed Pork Chop Casserole

Submitted by West Africa Cooks on Sat, 2016-01-16 14:32


4 Servings
SourceO. Dickens
Prep time
Cooking time
Total time


I have given you some idea of what vegetables to add, but these are not essential; most anything can be added.

O. Dickens


loin pork chops (large)
1 package
Paxo stuffing for pork (use as directed)
sweet pepper (large sliced)
onion (large sliced)
a few mushrooms (sliced)
16 ounces
kernel corn (1 tin)
16 ounces
cream of corn (1 tin)
1 tablespoon
plain flour
salt and pepper
1 clove
garlic (crushed)


How to make Stuffed Pork Chop Casserole?

1. Trim fat from chops and split meat with knife along the back, leaving meat on the bone.

Prepare stuffing.

2. Slice vegetables separately. Push as much stuffing into the opening as possible, then fry in hot oil on both sides of chops until brown.
3. Grease a casserole dish with butter and lay chops in the dish. Quickly fry some sliced onion, pepper and mushrooms individually and scatter these over chops.
4. Open the tins of corn and mix in bowl, season with salt and pepper and garlic. Add the flour and mix again.

Pour over chops and bake in oven at 350° covered for first 30 minutes and uncovered for further 10-15 minutes.

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