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Sunday Chops and Stuffing Recipe
Sunday Chops and Stuffing Recipe photo by Taste of Home

Sunday Chops and Stuffing Recipe

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My family likes to make these chops for Sunday dinner. The recipe lets us spend more time having fun together and less time cooking. —Georgiann Franklin, Canfield, OH
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 2 cups water
  • 2 celery ribs, chopped (about 1 cup)
  • 7 tablespoons butter, divided
  • 1/4 cup dried minced onion
  • 6 cups seasoned stuffing cubes
  • 1 tablespoon canola oil
  • 6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
  • 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

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.

Directions

  1. Preheat oven to 350°. In a large saucepan, combine water, celery, 6 tablespoons butter and onion. Bring to a boil. Remove from heat; stir in stuffing cubes. Spoon into a greased 13x9-in. baking dish.
  2. In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Arrange over stuffing. Sprinkle with salt and pepper. In a small bowl, toss apples with brown sugar and pie spice; place over pork chops. Dot with remaining butter.
  3. Bake, uncovered, 25-30 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Yield: 6 servings.
Originally published as Sunday Chops and Stuffing in Quick Cooking September/October 2003, p52

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.

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

Reviews for Sunday Chops and Stuffing(1)

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MY REVIEW
Reviewed Mar. 30, 2011

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!

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