Hundred-Year-Old Pork Chops with Dressing Recipe

Pork chops can be a little boring – but add some dressing (stuffing) and an onion slice; and, a mundane meat is transformed into a special dish. The recipe that I used was from a hundred-year-old magazine – but the Pork Chops with Dressing are timeless.

The Pork Chops with Dressing smelled wonderful while baking – and the finished dish did not disappoint. The presentation was lovely, and the dressing was delightful with just the right blend of herbs and onion.

Source: Good Housekeeping (December, 1915)
Source: Good Housekeeping (December, 1915)

Pork Chops with Dressing

  • Servings: 5
  • Time: 1 hour
  • Difficulty: moderate
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5 pork chops

salt and pepper

3 cups coarse bread crumbs (cubes)

water

1 medium onion, finely chopped

3 tablespoons butter, melted

1 egg

1/8 teaspoon pepper

1 teaspoon poultry seasoning

1 1/4 teaspoon salt

5 onion slices (from a medium onion)

butter

Preheat oven to 375° F. Place the pork chops into a baking dish or oven-proof pan. (I used a cast iron frying pan.)  Sprinkle each pork chop with salt and pepper, then set aside.

Put the bread crumbs in a mixing bowl, then sprinkle water on the bread crumbs. Add enough water, so that when squeezed, the pieces of bread cling together. Add the chopped onion, melted butter, egg, pepper, poultry seasoning, and salt. Stir to combine. Then divide the dressing into five equal portions Shape each portion into a ball and press together firmly.

Place a ball of dressing on top of each pork chop, then top each with an onion slice. Dot the onion slices with butter. Pour a little water (about 2- 3 tablespoons) into the edge of the pan. Place in the oven and cook for 50 minutes to an hour.  (Time depends upon thickness of the pork chops.)  If the onion slices start to brown midway through the baking time, flip the onions and dot with additional butter.