Sunday Chops and Stuffing Recipe

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"Our married children and their families come over for dinner most Sundays," says Georgia Franklin, Canfield, Ohio. "This meal-in-one casserole with tender chops, apple slices and a moist stuffing has been a longtime favorite and is so easy to prepare."

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Sunday Chops and Stuffing Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

2 cups water
2 celery ribs, chopped
7 tablespoons butter, divided
1/4 cup dried minced onion
6 cups seasoned stuffing cubes
6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tart apples, sliced
1/4 cup packed brown sugar
1/8 teaspoon pumpkin pie spice

Directions

In a large saucepan, combine the water, celery, 6 tablespoons butter and onion. Bring to a boil. remove from the heat; stir in stuffing cubes. Spoon into a greased 13-in. x 9-in. baking dish; set aside.
In a large skillet, brown pork chops over medium heat on both sides in oil. Arrange over the stuffing. Sprinkle with salt and pepper. Combine the apples, brown sugar and pumpkin pie spice; spoon over pork chops. Dot with the remaining butter.
Bake, uncovered, at 350° for 30-35 minutes or until a meat thermometer reads 160° and meat juices run clear. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 600 calories, 26 g fat (12 g saturated fat), 122 mg cholesterol, 1,018 mg sodium, 56 g carbohydrate, 4 g fiber, 36 g protein.

Originally published as Sunday Chops and Stuffing in Quick Cooking September/October 2003, p52

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Sunday Chops and Stuffing

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(1-1) of 1 reviews

Reviewed on Mar. 30, 2011 by GJVILLA

Wonderful flavor! The butter really adds to the stuffing. It was very easy to prepare and I adjusted it for 2 very thick chops which I seasoned and steamed while I browned them. I asked my husband if this dish is a keeper and he held up his empty plate and smiled. Definitely a keeper!