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Pork Chops with Apple-Celery Stuffing

 Pork Chops with Apple-Celery Stuffing
A friend shared this recipe from her Slovak mother back in the 1950s, and my husband and children love it. They still do.—Romaine Smith, Garden Grove, Iowa
6 ServingsPrep: 15 min. Bake: 40 min.


  • 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
  • 4 tablespoons butter, divided
  • 6 cups unseasoned stuffing cubes
  • 3/4 cup chopped peeled apple
  • 3/4 cup finely chopped celery
  • 1/2 cup raisins
  • 1/2 cup hot water
  • 3 teaspoons rubbed sage
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 teaspoons Dijon mustard


  • In a large skillet, brown pork chops over medium heat in 2
  • tablespoons butter on each side; remove from pan and keep warm. In
  • the same pan, saute the stuffing cubes, apple, celery, raisins,
  • water, sage, salt and pepper in remaining butter until apples and
  • celery are crisp-tender.
  • Transfer to a greased 3-qt. baking dish. Top with pork chops. Spread
  • mustard over chops. Cover and bake at 350° for 35 minutes.
  • Uncover; bake 5-10 minutes longer or until meat juices run clear.
  • Yield: 6 servings.

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Pork Chops with Apple-Celery Stuffing (continued)

Nutritional Facts: 1 serving (1 piece) equals 359 calories, 13 g fat (6 g saturated fat), 39 mg cholesterol, 995 mg sodium, 51 g carbohydrate, 4 g fiber, 14 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer