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Pork Chops with Apples & Stuffing
If you are looking for a different way to make pork chops, look no further! Easy too!
- 6 thick 1 - 1 1/2-inch thick boneless center-cut loin pork chops (see NOTES)
- 2 tbsp olive oil
- 2 cans 21 oz each apple pie filling, preferably with a hint of cinnamon (see NOTES)
- 1 1/4 cups water
- 5 tbsp 1/3 cup unsalted butter
- 2 tbsp dehydrated onions -OR- 1 small onion chopped
- 1 tsp chicken base i.e. Better Than Bouillon
- 3 - 3 1/2 cups seasoned stuffing mix i.e. Pepperidge Farm in the blue bag
- 1 tbsp parsley
Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.
Heat a large skillet over high heat. Add the oil and pork chops. Brown well on each side.
To make the stuffing, boil the water and butter in a large saucepan. Mix in the chicken base and the onion; stir well and add the stuffing mix. Start with the lowest amount of dried stuffing; remove from heat and let it sit for 5 minutes. If it seems to wet after it sits for 5 minutes, add additional stuffing mix. The stuffing should be moist but NOT wet.
Spread pie filling in the bottom of the prepared baking dish. Place the pork chops on top of the apples.
Divide the stuffing into 6 equal portions. Place a portion on top of each pork chop, pressing it down to cover the top of the chop.
Cover pan with foil and bake for 35-40 minutes. Remove foil and bake for an additional 10-15 minutes until stuffing is browned and chops reach 160 degrees F internally.
You could probably substitute bone-in chops, but they would have to be thick.
If your pie filling doesn't taste like it has cinnamon in it, add 1/8-1/4 tsp to each can. The hint of spice really takes this meal to the next level.
Serving: 1serving | Calories: 1464kcal | Carbohydrates: 248g | Protein: 33g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 51mg | Sodium: 4016mg | Potassium: 791mg | Fiber: 10g | Sugar: 49g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 261mg | Iron: 11mg