Print Options

Back to Sunday Chops and Stuffing >

Include these items:

Select reviews >

Taste of Home Logo

Sunday Chops and Stuffing

 Sunday Chops and Stuffing
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
6 ServingsPrep: 30 min. Bake: 25 min.

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

Directions

  • 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.
  • 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.
  • Bake, uncovered, 25-30 minutes or until a thermometer inserted in
  • pork reads 145°. Let stand 5 minutes before serving. Yield: 6

2 of 2

Sunday Chops and Stuffing (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a light red wine.: Taste of Home Special Offer: Enjoy this recipe with Tangley Oaks Pinot Noir 2012 CA, pinot nose with great raspberry and plum flavors...a perfectly balanced lighter wine. Buy now and get 4 bottles for $59.99. Order Now