The pork chops come out of the oven "cut with a fork" tender and so flavorful from the thyme and the stuffing. Add a vegetable or salad and you've got dinner.
2½ - 3 cups stove top stuffing (homemade or store bought)
4 pork chops, boneless, trimmed of fat
2 garlic cloves, minced
1 ¼ cups of DIY condensed cream of mushroom soup (recipe is for cream of chicken but you can substitute mushrooms easily – or use 1 can of cream of mushroom soup)
1 tsp fresh thyme (or ¼ tsp dried)
1 tbsp dried parsley, divided
2 tbsp Oil
Prepare stuffing according to directions. Spray a baking dish with nonstick spray.
Season pork chops with the pepper. Heat oil in frying pan and when hot, add pork chops brown on both sides for about for 4 minutes per side.
Place pork chops into prepared baking dish.
If you are using the homemade condensed soup, you will only need half of the recipe (1 ¼ cups). If you are using the canned condensed soup, you will use the entire can. Mix soup with thyme, garlic, and parsley (reserve ½ tbsp.) and spoon soup evenly over pork chops.
Top with stuffing and sprinkle the remaining parsley over the stuffing. (You will have a bit of the stuffing leftover – I used about ¾ - 1 cup per pork chop.)
Bake uncovered for about 30 minutes in oven or until pork chops are done.
I like to turn on the broiler the last couple of minutes to toast the top of the stuffing.