SUNDAY CHOPS AND STUFFING RECIPE

Sunday Chops and Stuffing Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

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 servings.
Originally published as Sunday Chops and Stuffing in Quick Cooking
September/October 2003, p52
Nutritional Facts
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.
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