Friday, November 5, 2010

Baked Pork Chops & Apples

This was seriously one of the easiest and satisfying dishes I've ever made. I had had this Taste of Home recipe card for years and never got around to trying it. I finally put it up on my recipe and menu board and vowed to try it. Of course, Mario chose to eat his stuffing and pork chop separate and forego the apples...strange, strange man. Because this dish really only requires 3 ingredients you may not have on hand, it can be thrown together on the fly and serve a family for very little money! I especially loved that this dish sort of kicked off the Fall baking season for me! Enjoy!

Baked Pork Chops & Apples
Source: Taste of Home
Yields: 6 pork chops

6 pork chops (I prefer bone-in, but you can also use boneless)
1 21 oz can apple pie filling
1 6 oz box turkey, chicken, or cornbread stuffing mix
2 T olive oil
salt and pepper to taste

Preheat oven to 400. Season pork chops with salt and pepper. Heat olive oil in a large skillet. Brown pork chops on each side; don't worry if they're not totally cooked because they'll finish cooking in the oven. Meanwhile, prepare boxed stuffing mix according to directions. Spread apple pie filling in the bottom of a 9x13 baking dish. Top with browned pork chops. Put a spoonful of prepared stuffing on top of each pork chop, evenly distributing the stuffing. Cover dish with tin foil and bake for 35 minutes; remove foil and bake another 10 more minutes uncovered. Apples will be bubbly and the stuffing will be slightly browned on top. Enjoy with a green salad!

(Note: I baked mine in individual dishes because I only need to make one for myself with the topping and apples. This recipe halves easily and you can use the remaining apple pie filling to make a small apple crisp to enjoy for yourself when no one else is around!)

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