Shelly's Recipe

SWISS PORK CUTLETS WITH HERB STUFFING

Category: Pork - Chops and Steaks

6 boneless pork loin cutlets
Salt & freshly ground black pepper to taste
6 slices Swiss cheese
1 can Cream of Mushroom Soup
1/3 c. dry white wine or vermouth
2 c. dry herb seasoned stuffing mix (I like Pepperidge Farm)
1/3 c. unsalted butter, melted

Preheat oven to 350 degrees. Coat a 9×13-inch baking dish with cooking oil spray.

Pound pork to 1 1/2-inch thickness and lay in bottom of prepared casserole. Season to taste with salt & freshly ground black pepper to taste. Place a slice of cheese over each pork cutlet.

In a small bowl, whisk the soup & wine together. Spoon mixture over the Swiss cheese. Sprinkle stuffing evenly over top of casserole. Drizzle the melted butter over the stuffing. Cover baking dish with foil and bake for 30 minutes. Uncover and bake for 20 minutes longer. Serves 6