Tasty Tuesday: Pork Chops & Dressing

Sorry for the delay of yesterday's recipe post, but I was at the dentist getting a tooth pulled. More about that later though, for now here is Tuesday's recipe. If all goes well I'll have Wordless Wednesday up later this afternoon as well. :) Enjoy!

Baked Pork Chops and Onion Dressing

What You'll Need:

4 (1 to 1 1/2 inch thick) bone in pork chops
2 tbsp canola oil
3 (24 oz) loaves of slightly stale bread
1 large onion, diced
1 stick of margarine
2 beef bouillon cubes
2 C boiling water
Salt and pepper to taste

Fool Proof Directions:

Preheat oven to 350 degrees. Spray a glass-baking dish with a non-stick cooking spray.

Put oil in a large skillet over medium heat. When oil become hot place pork chops in oil and cook until browned about 8 minutes. Turn chops and brown the other side for 6 minutes or so. Be sure chops are browned through. Remove chops from skillet and drain on paper towel. Reserve the drippings.

In a large bowl break the bread up in to cube size pieces. The bread will probably come over the top of the bowl but it will settle once the liquid is poured in the bowl.

Add chopped onions and margarine on top of the bread. Pour the reserved drippings over the bread and let soak into the bread. This will also start the margarine to melt. Allow all the liquid, including the margarine to soak into the bread.

Once the liquid is absorbed and you can work with the bread better stir until the onions are incorporated into the bread mixture.

Dissolve the bouillon cubes in the boiling water. Pour bouillon liquid into the bread. Stir immediately making sure all the bread is moist. Add salt and pepper to taste.

Place a layer of the dressing into the bottom of the baking dish. Add 2 pork chops on top of the dressing. Layer more dressing and the last 2 pork chops.

Top off with the rest of dressing. Bake 50 to 60 minutes or until dressing becomes crusty on top and is cooked through and no longer soupy.