Savory Stuffed Pork Chops

(*sister tested and approved - courtesy of Taste Of Homes*)

8 boneless pork loin chops 1 inch thick
1 onion chopped
1/2 c butter
5 c fresh baby spinach - (Sister just used 1 bunch of regular spinach, not baby)
1 pkg (6 oz) sage stuffing mix
1 1/2 c sour cream
1/2 tsp rubbed sage (Sister used 1/2 TBSP fresh sage)
1/2 tsp lemon-pepper seasoning

Cut a slit/pocket in each pork chop. Saute onions in butter until soft. Add spinach and cook until wilted. Stir in stuffing mix, sour cream and sage. Fill each chop with 1/3 c mixture. Bake at 350 for 35-40 minutes. Meat should be 160 degrees for them to be done.

*My sister cooked her's for probably about an hour. She also only used 4 large chops and filled them up, placed them down in the pan facing each other and put the rest of the stuffing mix around them in the pan. She says DO NOT mix the stuffing mix as per the box directions, just dump it in the pan and follow the recipe directions instead!*

SLOW-COOKED PULLED PORK SANDWICHES

This is VERY yummy!

1 T Vegetable Oil

3.5 – 4 lb boneless pork roast

1 can Condensed French Onion Soup

1 cup Ketchup

¼ cup cider vinegar

3 T packed brown sugar

12 sandwich rolls

Heat oil in medium skillet over medium-high heat. Add roast and cook until browned. Place roast in slow-cooker. Mix soup, ketchup, vinegar, and brown sugar. Pour over roast. Cover and cook on low for 8-10 hrs (or on high for 4-5 hrs) until roast is fork tender. Remove roast from cooker, let stand 10 minutes and then shred pork into tiny pieces. Return pork to the cooker, stir and serve over sandwich rolls.


*Campbell's Soup Cookbook*