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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, Ohio
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 (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.

Light-Bodied Red Wine

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

Reviews for Sunday Chops and Stuffing

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 23, 2015

"I saut? the onions and celery in a large skillet, added the water and brought to a boil and poured over the stuffing mix that I had added poultry seasoning to. I put that in a oiled pan and followed the recipe as written. I did not expect to like this, thought it would be too sweet. it was very good and my husband loved it. Will definitely make again."

MY REVIEW
Reviewed Nov. 16, 2014

"Average flavor. Not making it again."

MY REVIEW
Reviewed Oct. 27, 2014

"I'm about the only one in the house who love pork chops. I made this anyway, everyone finished it. I didn't use the baking dish instead, after removing brown chops I sweated the onion and celery in the same pan. The assembled the stuffing in the pan also. then place it all in the oven. I'm always trying to eliminate extra clean up."

MY REVIEW
Reviewed Oct. 20, 2014

"Delicious! I marinated the chops in apple juice with 1T. apple cider vinegar before baking. They were moist and tender!"

MY REVIEW
Reviewed Oct. 20, 2014

"I made this for dinner last night and it was wonderful. I will definitely make this again."

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