I've used a few pork chop recipes on here and this is my second favorite ("Baked Pork Chops I" being the fave). This really is a great recipe and the preparation is quick too. I followed the advice of others and baked mine in the oven at 350 degrees for an hour after browning them in the skillet. The only things I added were garlic to the onion/mushroom saute mix and milk to the cream of mushroom gravy. The chops turn out tender as a mug and the gravy is excellent for mashed potatoes!! Will definitely make again, Bruh.

The shells came out SO good!! I was very pleased. I DID add a tad more sugar, just because I tend to do that, but that's just me. Also, the wine was the PERFECT touch to bring the flavors together. The filling, on the other hand was tasty, but not firm enough to pipe well into the shells. (It came out quite a mess, so I ended up scooping the filling with the shells in the end, since this was a trial run for me.) I would HIGHLY recommend draining the ricotta overnight BEFORE you begin this process, and you'll end up much happier. I also added some vanilla, and left out the citron in place of mini chocolate chips, since I'm not a fan of citron. :D All in all, this was a success for me, and Pop will be pleased when I come home for Christmas and make him this treat. Thanks!! Note: The shell making is NOT a one-person job. I did it (and nearly set the dorm on fire MANY times) so it's POSSIBLE, but way easier and more fun if you have someone rolling and forming the dough around the tubes, while someone else is frying them and then removing the shells, since they take around 30 seconds to cook.

These meatballs are absolutely delish! I substituted the canned tomato paste with sauce that I had to use up and I only used 1 tsp of sugar in the sauce. Very easy to make and the meatballs stayed together