Do you like the dressing your mother or grandmother used to make from scratch? Have you ever had a baked pork chop recipe with dressing? Sometimes dressing is also called stuffing. Around my part of the world it’s know as dressing.
Homemade dressing used dried bread, sage, water, onion and other ingredients to make a great stuffing for turkey or to cook with pork chops. The nice thing about this pork chops and stuffing recipe is anyone cam make it, even a child. You don’t have to know anything other than how to fry a hamburger.
You can fry practically anything if you can fry a hamburger. The biggest difference between frying things on the stove is how long it takes and that’s based on thickness and amount of flame. However if you can fry a burger you can fry most everything else. It’s not to tough.
For this tasty pork chops and dressing recipe you need a 5 quart dutch oven with a lid. A frying pan, 2 boxes of Stove Top Stuffing for Chicken. It says that right on the front of the package. Don’t get anything else but the Stove Top Stuffing for chicken as the rest of the types aren’t as good.
All of these quick easy recipes will work for you. Almost everyone is short on time these days. When it comes to mealtime, you don’t have hours to be spending getting dinner on the table. In the old days, when most women didn’t work, they had plenty of time to be making that fine, home cooked meal. You don’t! However, that doesn’t mean that home cooked meals are out of the question. Whether you’re a student who is not much on cooking, or a busy working Mom, here are five quick, easy recipes you can prepare on the fly, ready in 30 minutes or less. These time savers are also inexpensive and nutritious.
1. My husband taught me this quick, easy recipe. This was often served in the military and goes by the name of ‘SOS’. He can’t cook anything else, but this one is easy enough for even him to manage. I’ve made a few modifications that make it even tastier (if I do say so). For four servings, fry 1 ½ pounds of ground beef, breaking it up with a spatula, as you would for spaghetti. When the meat is almost cooked, toss in one medium onion, diced. Slice 3-4 mushrooms and toss them in. When the beef is cooked, remove to a bowl and set aside. In a 2-cup measuring cup, nuke 2 cups of water and 2 beef bouillion cubes. Meanwhile, in the same frying pan, over low heat, melt 3 tablespoons of butter. Add 3 tablespoons of flour, one at a time, whisking constantly until it forms a paste. Keep whisking and slowly add the beef broth. Put the ground beef mixture back in the frying pan. If you prefer a thinner consistency, just add more hot water. Serve over cubed toast. Dinner’s ready!