SUNDAY BEST STUFFED PORK CHOPS

Sunday Best Stuffed Pork Chops image

We're farmers and ranchers who love to cook in a Dutch oven. Dish up these chops from the oven, and pass the salad, potatoes and steamed broccoli. -Lorraine Smith, Carpenter, Wyoming

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 package (6 ounces) pork stuffing mix
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1 cup shredded smoked Gouda cheese
1 small apple, finely chopped
1/2 cup chopped pecans, toasted
8 boneless pork loin chops (6 ounces each)
2 tablespoons olive oil, divided
Optional: Minced fresh chives or parsley

Steps:

Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended., Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture., In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°., Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.

Nutrition Facts : Calories 532 calories, Fat 30g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 973mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.