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Combine bread crumbs, onion, summer savory, celery, apple, chicken bouillon, melted butter, water, salt and pepper. Stir well. Set aside.
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Preheat oven to 350°.
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Heat 1½ tbsp butter in large frying pan. Brown pork chops, turning each once to brown on both sides. Transfer to greased casserole dish.
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Combine the cream of mushroom soup with the milk and stir well. Set aside.
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Using an ice cream scoop, place ¼ of the bread stuffing mixture on top of each pork chop. Pour the soup mixture over the stuffing and pork chops.
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Bake, uncovered, for approximately 45-60 minutes (depending on size of pork chops) until the chops are tender.
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Serve with baked potato and you favourite side vegetable(s).