Pork Chops Florentine!

Pork Chops Florentine~

Introduction

Made this stuffing to put over top pork chops that I then baked in the oven tonight at my mom's.  You could do this with chicken breasts too! We all thought it was delicious! Definitely going to make it again!

Ingredients

6 boneless pork chops 

1 (10oz pkg) Spinach, frozen, hawed & excess liquid squeezed out.
Cream of Mushroom Soup, 1 can (10.75 oz)
Mixed Vegetables, canned, 1 can
Cream of Chicken Soup, 1 can (10.75 oz)
Stove Top Cornbread Stuffing Mix, 1 box dry
Garlic powder, 1 tsp
Onions, dehydrated flakes, 1 tbsp
Lawry's Seasoning Salt, .5 tsp
Pepper, black, .5 tsp
Cheese, shredded Cojack, 1.5 cups
milk, 3/4c

Directions

Preheat oven to 350F.

If you're adding pork chops or even chicken breast you'll start by:
Mix the soups, seasonings, & milk together with a whisk.
Put maybe 1c of the soup mix in the bottom of a sprayed 9x13" pan.
Add the rest of the ingredients to the remaining soup EXCEPT CHEESE and combine.
Lay your chicken or pork down in the pan then spoon the stuffing mixture over the meat.

Bake at 350F for an hour, remove cover and put cheese on top, continue to cook for 20min or until cheese is golden brown.

If you're just making the stuffing to bake *which would be delicious as well*, just combine everything and put it in a casserole dish and cook as you would normally for stuffing.



Serving Size: 2/3c of stuffing

Number of Servings: 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 292.3

• Total Fat: 10.5 g
• Cholesterol: 21.2 mg
• Sodium: 1,168.0 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 3.0 g
• Protein: 10.6 g 

PEACH & APPLE PIE BARS.

Crust:

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1/3 sugar
• 6 to 8 Tbsp ice water

I didn't really worry too much about the dough being "perfect". Just combine all of it until it sticks together. I actually froze this crust because I had made a pie for March 14th (Pi Day) and I had extra so I froze it. I just got it out the night before I made this.

You're going to want to grease the 9x13 cake pan and crumble the crust into bits and press it up the sides half way then press it all down on the bottom.

Filling:
6 ripe georgia peaches, peeled and chunked
5 apples (mine were about the 2-3" around so they were on the small side), peeled & chunked
1/2c brown sugar
1/2c sugar
1/2t nutmeg
1/2t cinnamon
2t vanilla
1c flour, I kind of guessed with it since I wasn't sure how much to put in. I made it so the peach juice thickened up a bit, a little runnier that pancake batter if that helps.

Mix everything together and pour over the crust.

Topping:
1/2 stick butter
1/2c brown sugar
1/2-3/4c oats

Mix all that up in the bowl you made the filling in, should be able to form into a ball  and just sprinkle all around the top, it'll spread a little.

Ok. Oven at 350F, bake for an hour. I checked it at 40min then let it go another 20 cause it was still jiggly.
I also let it sit for quite awhile when it was done so it firmed up and the topping crisped up.

THEY'RE DELICIOUS.