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Sunday Chops and Stuffing

Sunday Chops and Stuffing
"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."
6 ServingsPrep: 30 min. Bake: 30 min.

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
© Taste of Home 2012

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Sunday Chops and Stuffing (continued)

Directions (continued)

  • servings.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012