Pork Chops And Apple Stuffing
|Boneless pork loin chops||1 1⁄2 Pound (6 Chops, 3/4 Inch Thick)|
|Black pepper||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Celery ribs||2 , chopped|
|Granny smith apples||2 , peeled, cored and coarsely chopped to make about 2 cups|
|Canned reduced sodium chicken broth||14 1⁄2 Ounce (1 Can)|
|Condensed cream of celery soup||10 3⁄4 Ounce (Undiluted, 1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Herb seasoned stuffing cubes||6 Cup (96 tbs)|
PREHEAT oven to 375°F.
Spray 13x9-inch baking dish with nonstick cooking spray.
SPRINKLE both sides of pork chops with salt and pepper.
Heat oil in large deep skillet over medium-high heat until hot.
Add pork chops and cook until browned on both sides, turning once.
Remove from skillet; set aside.
ADD onion and celery to same skillet.
Cook and stir 3 minutes or until onion is tender.
Add apples; cook and stir 1 minute.
Add broth, soup and wine; stir until smooth.
Bring to a simmer; remove from heat.
Stir in stuffing cubes until evenly moistened.
POUR stuffing mixture into prepared dish, spreading evenly.
Place pork chops on top of stuffing; pour any accumulated juices over pork chops.
COVER tightly with foil and bake 30 to 40 minutes or until pork chops are juicy and barely pink in centers.