Stuffing-topped Baked Pork Chops with Gravy

These delicious savory fork-tender chops 
are topped with 
stuffing and gravy, 
they’re right up Bill’s alley!

Bill is a huge fan of pork chops and I’m always thinking of new ways of preparing them.  If stuffing is involved, that’s all the better in my way of thinking!

Chicken and Stuffing Bake and Some Winter Diamond Dust!

 

Not since 1873 has it been this cold, 

on this date, March 4th, 

here in Chicagoland, 

blame it on the polar vortex!

Our thermometer read -4° this morning, that's with a windchill of -20°.

Diamond dust over Lake Michigan, Chicago

Diamond dust has been in the air this bitter cold winter ~ tiny ice crystals falling from an apparently clear sky, when the temperatures are subzero.  In sunlight, moonlight, or artificial light, the ice crystals glitter and shine like diamonds. 

Chicken and Dumplings!

I could count the ways Bill loves chicken and dumplings but I don’t have enough fingers.  Chicken and dumplings is way at the top of his list of favorite dishes and one that he says I don’t make nearly often enough. 

The term “chicken and dumplings” first appeared in print in the 17^th century; however, it has been cooked in many cultures in various manners for many centuries.  It was the Southerner’s love of this dish that made it popular and the comfort food that we cook today. 

The biggest problem may be deciding upon which type of dumpling you prefer.  Drop dumplings or flat dumplings?  Make them with cottage cheese or potatoes?  So many recipes…  My recipe for dumplings is the way Mom made them ~ making a delicious rounded dumpling using mainly flour and milk.  Pretty simple!

I like chicken and dumplings a lot but, my favorite way of eating dumplings is over homemade bean soup.  Yum!  Grandma and Mom both cooked dumplings this way and it was the perfect comfort food to me!  Bill says, “With bean soup, you’re kidding??? No way!”  Whatever! 

Chicken and veggies stewing in broth

Chicken oven ready

Dumplings done

Here’s the recipe for his favorite dish that is perfect for the bitter cold snowy days here:

Chicken and Dumplings

For the stew:

1 whole chicken, 3 pounds, cut into sections and trimmed of excess fat

10 cups chicken broth

1 large onion, chopped

3 carrots, cut into bite-size chunks

1 teaspoon thyme

1 can (10-ounces) cream of chicken and mushroom soup

Salt and pepper, to taste

Pour broth into a large stock pot.

Place the cut up chicken, onion and carrots in broth.

Bring to a full boil over high heat.

Reduce heat to medium-low.

Add salt and pepper and thyme.

Simmer until the chicken is cooked through, about 25 minutes.

Set oven at 250 degrees.

When chicken is cooked, remove from pot to a baking sheet.

Remove skin from chicken and break meat from bones. 

Season with salt and pepper.

Cover chicken tightly with foil and place in oven.

Skim fat from broth.

Remove 2 cups of broth to a small bowl.

Add can of cream of chicken mushroom soup and whip with a whisk.

Pour into stew and stir well.

Adjust heat so it bubbles vigorously, but not a rolling boil.

Make batter for dumplings.

Drop dumplings by heaping tablespoonful into stew.

Cover tightly for 10 minutes and cook without lifting lid.

Uncover and cook for an additional 10 minutes over simmering stew.

Remove chicken from oven.   Place on meat platter.

Place dumplings in a serving bowl.

By now the “gravy” (stew broth) should be thicker; place in serving bowl to ladle over dumplings and/or chicken.

Serve and enjoy!

Dumplings:

2 cups flour

4 teaspoons baking powder

½ teaspoon salt

¾ cup milk

Mix flour, baking powder and salt in a bowl. 

Add milk and stir to make a soft dough.

If dough is too thin or thick, add a little more flour or milk.

Ready to drop into stew according to directions above.

Yum!  Chicken and dumplings is the quintessential comfort food!

Don’t forget to enter my CSN giveaway I posted Monday!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

Pork Chop Casserole

There’s no way you will need a knife to cut these oh-so-tender pork chops! 

Not only does Corgidogmama have 2 great Corgis, she recently posted a mouthwatering recipe.  If you haven’t visited her blog, corginews yet, you must pay a visit to read her musings.

Corgidogmama is a spirited boomer who says she never leaves home without a nice layer of dog hair on her shirt.  Unfortunately, I can relate to that since 2 long-haired black cats live here.   I’ve been following her blog for a long time and I never tire of hearing about the escapades of her playful Corgis.  I’ve always wanted one so hearing about hers is next best. 

When I saw this recipe on her blog the other day, I knew I’d be trying it.  This is a comforting, hearty dish for sure because it combines pork chops with potatoes and cabbage.  The pork chops are browned first, and then baked in a creamy mushroom sauce with potatoes, cabbage and onions.  This is great on a cold winter’s night! 

As if all of this isn’t enough, she grows hollyhocks too ~ I’ve been babying mine for the last 4 years and need her green thumb here!

This makes for a great dinner ~ Bill gave it rave reviews and I enthusiastically agreed!  It is savory delicious!

Oven ready!

Voila!  Baked!

Here’s corgidogmama’s recipe:

Pork Chop Casserole

Yield: Can serve 4 to 12

Preparation Time: 20 minutes

Start to Finish Time: 2 to 2-1/2 hours

•4-8 bone-in or boneless pork chops
•6-10 Russet potatoes, peeled and sliced
•1 large head cabbage, sliced
•1-2 large onions, peeled and sliced
•1 can cream of mushroom soup
•1 can cream of chicken soup
•Foil
•Salt and Pepper to taste
Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.

In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.

In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay "browned only" chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-1/2-2 hours. When finished, let rest for at least 20 minutes before removing foil.

Try it!  You’ll like it!!!

Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!

Mom’s Chicken Casserole and CUMC

Not a pretty picture, but good to eat!

Every month at our church, Cary United Methodist Church, the women's "Dorcas Circle" gathers for a luncheon and meeting.  This month was my turn to prepare the main entrée and I chose this chicken casserole to make for them.

They’re a great group of women whom always have a fun time talking, laughing, enjoying lunch together and then settling down for the program.  Pastor Shirley joins us when time permits and we were honored with her presence on this day. 

This chicken casserole will rise to the occasion as a great entrée for a crowd or for a perfect dinner at home every time.  It’s Mom’s recipe, not sure of the origin, but I’ve made it for years and we love it.   This dish is tasty with the succulent chicken pieces and the savory stuffing mix; containing flavors most everyone will enjoy. 

It has to be made ahead of time and allowed to refrigerate over night.  A lot of times when I still worked, I made it on the weekend, froze it, set it in the refrigerator the morning of serving day ~ then after work just popped the casserole in the oven for dinner.  Easy, easy! 

It’s a hearty casserole that I bet your family would enjoy for dinner like we do!  I think the women in the Dorcas Circle enjoyed it also as it was about all eaten.  It’s perfect comfort food for this time of year!

The goods

Ready for the oven

Voila!

Mom’s Chicken Casserole

Ingredients:

4 large boneless chicken breasts

1 can cream of chicken soup, undiluted

1 can cream of mushroom soup, undiluted

8 ounce package herb-seasoned stuffing mix

½ cup butter, melted

2 tablespoons pimento

½ teaspoon pepper

Method:

Cook chicken in simmering water until tender, about 20 minutes.

Remove chicken from broth.

Strain broth, reserving 2-2/3 cups.

Cut meat into bite-size pieces.

Combine chicken soup with half the broth.  Mix well.  Set aside.

Combine mushroom soup with remaining broth.  Mix well.  Set aside.

Combine stuffing mix, butter, pimentos and pepper, reserve ¼ cup for garnish.

Spoon half of remaining stuffing mix into a greased 13” x 9” baking dish.

Top with half of the chicken.

Cover with chicken soup mixture.

Place remaining chicken over top.

Pour mushroom soup mixture over layers.

Sprinkle with reserved stuffing mixture for garnish.

Cover and refrigerate over-night.

Remove 15 minutes before baking and uncover.

Bake at 350 degrees for about 45 minutes until well heated.  Do not under-bake.

Serves 8-10

It’s a savory delicious chicken dish!

          

There’s still time to enter the CSN Stores giveaway that I posted on October 8^th!

Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!