Pork Chop Stuffing Casserole (2 points)

4 servings (1 chop + 1/4 mushroom/stuffing mixture)

Ingredients:

4 slices WW bread, dried and cubed

1 stalk celery, diced

1/4 cup onion, diced

1/2 tsp dried thyme

1/2 tsp dried sage

1/2 tsp poultry seasoning

1/4 tsp table salt

1/4 tsp black pepper

2/3 cup fat free chicken broth, divided

4 lean pork chops

1 can fat free cream of mushroom soup

1 can sliced mushrooms, drained

Directions:

Preheat the oven to 350F.

Make the stuffing first by combining the bread cubes, celery, onion and spices. Add 1/3 cup chicken broth and mix well. Set aside.

Add the lean pork chops to a large, lightly sprayed, skillet over medium high heat. Cook until the chops are browned, on both sides, about 5 minutes per side.

Remove chops from the pan, add the remaining 1/3 cup chicken broth, the soup and mushrooms. Whisk to combine.

Return the chops to the pan, baste some of soup mixture on top of the chops.

Top each chop with 1/4 stuffing mixture. Cover the pan with foil or a lid.

Bake for 25 minutes, uncover, and bake for 5 minutes more.