I really don’t like people who say they like the rain. They are either liars or have a screw loose somewhere up in their brains. I hate the rain. It’s depressing, makes me sleepy, makes me cold. I could really do without rain. It’s been raining for a couple days here now, and I am not happy about it. Rainy days call for comfort food.
I’m not used to the rain. I’ve spent the last 3 years in Florida and Oklahoma. Sure, it rains in Florida, but only for a few hours and then it clears up and you’re rewarded with bright, glorious sun. In the eight months we were in Oklahoma, I think it rained twice. There’s a reason nothing but wheat grows there.
I forgot what it’s like to have full days of gloomy, pouring rain. Though my biggest beef with Boston was the snow, I’ve never been a fan of the spring there either. Too much rain. So here’s to hoping this is just spring weather and soon we will have lots and lots of sunshine!
Like I said, rainy days call for comfort food. What’s more comforting than Stovetop Stuffing? Ok, ok. I typically don’t like to use boxed and premade foods, but Stovetop Stuffing! I used to love the stuff, and haven’t had it in ages. Since the dish sounded delicious, I decided to give it a go. I don’t care if it’s full of preservatives and scary ingredients. Stovetop Stuffing is delicious. Even more so when paired with pork chops smothered in caramelized onions and cheese!
French Onion Pork Chop Skillet
(adapted from Kraft)
- 1 tbsp olive oil
- 6 pork chops, 1/2 inch thick (I used bone-in, but boneless would be better)
- 3 medium onions, thinly sliced
- 2 tbsp Worcestershire sauce
- 1 (6 oz) package stuffing mix for chicken
- 1-1/2 cups hot water
- 1 cup shredded mozzarella cheese
Heat oil in a large skillet over medium-high heat. Add pork chops and cook 5 minutes on each side, until cooked through.
Remove chops from skillet and set aside. Add onions to the skillet and cook, stirring frequently, until golden brown, about 10 minutes. Stir in Worcestershire sauce.
Return pork chops to the pan and spoon onions over chops. Mix stuffing mix and water, and spoon around edge of skillet. Top with cheese.
Cover and cook 5 minutes, or until cheese is melted.
I served mine with salads and baked apples (just an apple cored, quartered, sprinkled with a little cinnamon, wrapped in tin foil and baked at 350 for about 45 minutes). The stuffing was just as good as I remembered it, especially with the sweet onions and apple, and juicy pork (yup, juicy, I managed to cook pork perfectly again, hooray!).
If I had the time, I might try making my own stuffing for this recipe. But for a busy weeknight, I’ll take the help!