Thanks to Connie for this recipe. Check out Cook with Connie for more fantastic recipes!
I was plundering around in my pantry and found a partial bag of herb-flavored stuffing mix left over from Thanksgiving. I knew that it would go stale if I didn’t use it soon, and I needed a quick stove top recipe for supper. So, I came up with Pork Chops in Wine Sauce. It’s a variation of a dish Paula Deen serves in her restaurant, “The Lady & Sons”. I chose to use 1/2-inch boneless pork chops because they cook quickly in the skillet. You can try this recipe with boneless, skinless chicken breasts or chicken tenderloins; just increase the initial cooking time to 5 minutes on each side. I use the fat free, low sodium condensed soup and lean pork chops, which cuts fat, sodium, and calories.
As the dish cooks, it creates a delicious sauce that I love served over sauteed cabbage. Cabbage is an inexpensive vegetable that is plentiful in the winter and can be cooked many ways. Another yummy side to serve with Pork Chops in Wine Sauce is baby lima beans and corn. Either way, you will love this dish, especially the ease of preparation and quick cook time.
Pork Chops in Wine Sauce
6 boneless pork chops, 1/2-inch thick (or chicken cutlets)
1/4 c. white wine
1 can (10 3/4-oz) condensed cream of chicken soup
3 slices swiss (or provolone) cheese, halved
1 cup herb-flavored stuffing mix
Season pork chops with salt and pepper on both sides. Cook pork chops in large skillet over medium-high heat 3 minutes each side or until browned on both sides. Combine wine and soup. Top each pork chop with cheese; pour soup mixture over; top with stuffing; cover. Cook on low heat 10 minutes or until pork chops are done.