I want to make this recipe for stuffed pork chops but I want to BAKE the pork chops instead of frying them. How do I do this? (for how long, at what temp., with or without stuffing inside?) Recipe: 3 tsp margarine, divided 1 small yellow onion, finelly chopped 1 cup cooked white rice 3/4 cup reduced-sodium chicken broth, divided 1/4 cup shredded mozarella cheese 1/4 cup ricotta cheese 2 tbsp grated Parmesan cheese 1 tbsp chopped fresh thyme or 1 tsp dried thyme 4 pork chops 1. In a medium nonstick skiillet, melt 2 tsp margarine over medium heat. Add onion; saute until softened, about 5 minutes. 2. Remove skillet form heat. Stir in rice, 1/4 cup broth, cheeses, and thyme. Mix well. 3. Using a sharp knife, cut a deep horizontal pocket in each chop. Spoon rice mixture into pockets, dividing evenly. Secure openings with toothpicks. 4. Place the same skillet ove rmedium-high heat. Add remaining margarine and melt. Add chops; cook until browned, turning occasionally.

I am not a chef, or much of a cook either, but if I wanted to bake them, I would put them in a casserole dish and bake them at 350 for about an hour. then I would check on them, and if they looked done, I would take them out and eat, or put them in for another 1/2 hour or so. hope that helps

according to most recipes....bake 1 hour @ 350 degrees

Listen to the girls. And keep in mind that it all depends on the size of the chops and if they are boneless? But, at the same time you have to watch them. Pork chops can get very dry very fast. I would do the 350 for boneless but only for about 30 to 40 minutes. I would do an hour maybe an hour and 10 minutes if they have the bone in still...

adding to previous suggestions. maybe add a little more broth or consider covering with foil to help maintain moisture

try the fresh orange sauce recipie I posted (link below)