Cook Time: 50 minutes
Ingredients:
- 6 boneless pork loin chops, about 1 1/2 pounds
- salt and pepper
- 1 tablespoon oil
- 1 onion, chopped
- 2 ribs celery, chopped
- 2 tart apples, peeled, cored, chopped
- 2 cups chicken broth
- 1 can (10 1/2 ounce) cream of celery soup, undiluted
- 6 cups herb-seasoned bread stuffing cubes
Preparation:
Sprinkle both sides of chops with salt and pepper. In a large skillet over medium-high heat; brown pork chops in the oil. Remove pork chops and set aside. Cook onion and celery in the same skillet until onion is tender; add chopped apples and cook another minute. Stir in broth and soup; bring to a simmer. Remove from heat; stir in stuffing cubes until cubes are moistened. Pour stuffing mixture into a lightly greased or sprayed 13 X 9-inch baking dish or casserole. Place pork chops on top of stuffing. Cover with foil and bake at 375° for 30 to 40 minutes, or until chops are cooked through but still juicy.Serves 6.
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