Friday, February 27, 2009
Pork Chops 'N Stuffing From Campbell's Cookbook
If you like pork chops as much as my family does, you'll love our sample recipe from the Cookbook Review today. Our cookbook off my shelf is a down-home classic; Campbell's Cooking With Soup. My copy is part of the book's 15th printing, revised in Nov. 1982. It was published by the Campbell Soup Company of Camden, N.J.
This cookbook includes comfort foods that many of us grew up on. Most of our moms and grandmas used Campbell's soups on a regular basis. Whether it was in a Green Bean Casserole at Thanksgiving, or Porcupine Meatballs (which are pictured on the cover), we knew the food would turn out to be delicious.
My mom used to make this Pork Chops 'N Stuffing recipe (p. 37) and everyone loved it. When I make it at my house it's always popular. I sometimes use boxed stuffing in place of the stuffing part of the recipe, if I'm in a real hurry. I also like to make this in my non-stick electric skillet instead of the oven. It makes less clean-up, but it turns out great either way.
I had fun browsing through this "soup-can-red" cookbook. If you want quick and easy recipes, this book has many that are just right. The use of soup makes the recipes easier to prepare and cuts down on cooking time.
There are quaint touches such as themed meals like "Saturday Night Supper" and "Home From The Game". In fact the book has a section called, "For Teens Only." This will be helpful when we host the teen devo at church. I felt that some recipes were outdated such as the "Creamy Peanut Butter Soup," but I think "Pizza Doggies" and "Pronto Chili" would be a hit. Break out the bags of Frito chips!
If you've ever wondered about that mysterious recipe called, "Tomato Soup Cake," it's in here,too. Quick versions of pilaf, paella and egg drop soup are also found in the various chapters. If your family is less adventurous, there are plenty of casseroles, skillet dinners and....."Oven Barbecued Spareribs". Yes, it is worth searching for this book!
P.37 Pork Chops 'N Stuffing
6 pork chops (about 2 pounds)
6 C soft bread crumbs
1/2 C finely chopped onion
4 TBSP melted butter or margarine
2/3 C water
1/4 tsp poultry seasoning
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
In skillet, brown pork chops (a little olive oil or cooking spray).
Arrange in 2 qt. baking dish (12x8x2") Lightly toss bread cubes, onion, butter and 1/3 C water and poultry seasoning; spoon onto chops. Bake at 350 degrees for 30 min. Meanwhile, blend soup and 1/3 C water; pour over chops. Bake 15 min. more, or until chops are tender. Makes 4 servings.