Pork Chops with Apples and Stuffing

Apples and stuffing mix provides a wonderful addition to these pork chops - perfect for dinner. MORE+ LESS-

By Betty Crocker Kitchens

Updated May 8, 2019

Ingredients

1/2

teaspoon butter or margarine, softened

unpeeled red baking apples, sliced

teaspoons all-purpose flour

teaspoon packed brown sugar

1/4

teaspoon ground cinnamon

1/2

teaspoon seasoned salt

bone-in pork loin chops, 3/4 inch thick (about 2 lb), trimmed

cup apple juice or apple cider

tablespoons butter or margarine

1 1/2

cups stuffing mix for pork or chicken (from 12-oz box or 8- or 12-oz canister)

1/4

cup sweetened dried cranberries

tablespoon chopped fresh parsley

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1

Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
2

In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
3

Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.

Boneless pork loin chops can be used instead of the bone-in chops.
Add spice to the dish by sprinkling pork chops with 1/8 teaspoon ground red pepper (cayenne).
Dried cherries can be substituted for the dried cranberries.
Red Rome, Cortland and Braeburn are varieties of apples that work well in this recipe.