Carolina Pork Chops

This is what I made for dinner last night based on Aunt Hilda's chicken. I loved it, but Joe still think's Aunt Hilda's is in another league.

Rhonda's Carolina Pork Chops
This recipe is very flexible and forgiving, so substitute for what you have in your pantry.

1 package of pork chops
1 Stick of Butter melted
Stove Top Stuffing - 1 box
College Inn White Wine Broth
1/2 cup flour
1/4 Oil
red pepper flakes
puoltry seasoning
Optional:
Granny Smith Apple
Mushrooms
Celery - diced
Golden raisins soaked in rum

Make the dressing as directed by the package and set aside. If you have time, add the optional ingredients to the stuffing. Salt and pepper chops. Flash brown in a skillet. Do not cook through. Add chops to a casserole dish that has been oiled or sprayed with Pam, and you have covered the bottom evenly with the flour. Pour in butter, vinegar and broth to cover up to midway up the side of the chop. Sprinkle with red pepper flakes and poultry seasoning. Add a scoop of stuffing to the top of each chop. Cover with foil and bake at 350 degrees for at least one hour but mo more than 2. The longer it bakes, the more the meat falls off the bone.

I made milk gravy with the pan drippings and served with white rice.