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Pork Chops and Stuffing Skillet Casserole

3.5 hours
Serves 4


Featuring Dressed To Grill Marsala Herb


  •  4 thin bone in pork chops (1 pound total)
  •   Dressed To Grill Marsala Herb
  •  4 oz 50% less fat bulk pork sausage
  •  1 cup frozen diced green bell peppers, thawed
  •  2 cups cornbread stuffing mix
  •  1/8-1/4 teaspoon poultry seasoning (optional)
  •  1 1/4 cups water
  •  1/8 teaspoon salt


  • Marinade chops in Dressed To Grill Marsala Herb for a few hours.
  • Preheat oven to 350 degrees.
  • Heat large oven proof skillet over medium-high heat until hot.
  • Coat with nonstick cooking spray.
  • Add chops and cook 2 minutes.
  • Transfer to plate with browned side up.
  • Add sausage to skillet.
  • Cook, stirring to break up meat, until no longer pink.
  • Remove from heat.
  • Stir in peppers, stuffing mix, poultry seasoning (if desired), and water with fork until just blended.
  • Place chops on top of stuffing. Cover.
  • Bake 15 minutes or until chops are no longer pink in center.
  • Sprinkle with salt.
  • Cover and let stand 5 minutes before serving.