Apple Pie Pork Chops

I’m guessing the name of this recipe has you baffled but I couldn’t think of anything creative. I cook. I don’t title

Friends, I have a thing about pork and apples. I just love the combination and I try to find different ways to put them together. This particular recipe is a result of my hankering for stuffing combined with the discovery of thick cut pork chops in my freezer and a can of apple pie filling in my kitchen cabinet. I actually had all of the ingredients for this recipe on hand except for the sage leaves. But… I love fresh sage in my stuffing so much that I made a special trip to the grocery store just to pick some up. OK – I left the store with lots more than sage. I’m not sure how that happens but it happens all the time!

You can take a shortcut with this recipe and use a packaged stuffing mix. I absolutely love homemade stuffing and since it’s so easy to make, that’s what I do for this recipe. But, if your schedule is so tight that you need to take shortcuts… you seriously have my blessing! A gal’s gotta do what a gal’s gotta do (or a fella).

Another real bonus to this recipe is the amazing scent that will waft through your house. It smell’s like Sunday Supper!

Apple Pie Pork Chops

Ingredients:

Stuffing

• 1/2 stick (1/4 cup) butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery, with leaves
• 1 cup chicken broth
• 1/2 cup apple juice
• 1/3 cup dried cranberries
• 6 sage leaves, chopped
• 4 cups dried stuffing (I use Pepperidge Farms Cornbread Stuffing)

To Assemble

• 6 thick cut pork chops (bone in or boneless)
• salt and pepper for seasoning pork
• 1 tablespoon olive oil
• 1  20-ounce can apple pie filling
• 1/3 cup brown sugar

Begin by making stuffing. If you plan ahead, make the stuffing the night before, cover and refrigerate overnight. That will make preparing dinner the next night go that much faster. (Note: Try not to nibble away at the stuffing so you actually have some left to finish the recipe. I’m speaking from experience )

To make the stuffing, melt butter in a large skillet over medium heat. Add onion and celery and saute three to four minutes or until onion is translucent. Add broth and apple juice and bring to a simmer. Remove from heat and stir in the cranberries, sage leaves and stuffing. Let sit for 5 minutes and then fluff.

When ready to prepare dinner, spray a 9×13 inch baking pan with non-stick cooking spray then spread pie filling on the bottom and sprinkle with brown sugar. Set aside.

Preheat oven to 375 degrees.

Salt and pepper both sides of pork chops. Place a large heavy skillet over medium high heat and coat bottom with olive oil. Sear pork on both sides (about 2 minutes per side) and remove from skillet. Place browned pork chops on top of pie filling in an even layer. Place scoopfuls of stuffing over each pork chop.

Spray the dull side of foil with non-stick cooking spray and then cover the pork and stuffing with the prepared foil. Bake for 25 minutes. Remove foil and continue to cook for 15 minutes or until stuffing is browned.

Serve with a green veggie and you have a complete meal. (I also added some applesauce on the side because, like I said, I really like pork with apples.)

Sweetest Blessings,
LeAnn