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Pork Chops And Apple Stuffing

Country.Chef's picture
Ingredients
  Boneless pork loin chops 1 1⁄2 Pound (6 Chops, 3/4 Inch Thick)
  Salt 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pork
Preparation Time: 
5 Minutes

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